Coconut cellular phase. It is consumed throughout the humid tropics, and has been introduced into the retail market as a processed sports drink. Mature fruits have significantly less liquid than young, immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegar. Per 100-gram serving, coconut water contains 19 calories and no significant content of essential nutrients. Coconut milk, not to be confused with coconut water, is obtained primarily by extracting juice by pressing the grated coconut white kernel or by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds. It has a
Creamed coconut grated before it is added to dishes. By adding warm water it can be made into coconut milk or coconut cream. Adding water to creamed coconut in the ratio 5:2 gives coconut cream, 5:1 coconut milk. Creamed coconut is added to Indian, South East Asian and Caribbean recipes to enrich curries and sauces. In the west, it is primarily used in confectionery items, desserts, ice cream, and sauces. Not to be confused with the related coconut cream, which is a liquid. Creamed coconut does not contain cholesterol and is a source of fiber. It is also a good source of