Coconut sprout, produced as the endosperm nourishes the developing embryo. Coconut haustorium, a spongy absorbent tissue formed from the distal portion of embryo during coconut germination, facilitates absorption of nutrients for the growing shoot and root. Coconut is an indispensable ingredient in Indonesian cuisine. Coconut meat, coconut milk, and coconut water are often used in main courses, desserts, and soups throughout the archipelago. On the island of Sumatra, the famous "rendang", the traditional beef stew from West Sumatra, chunks of beef are cooked in coconut milk along with other spices for hours until thickened. In Jakarta, "soto babat" or beef tripe
Coconut milk white inner flesh of a brown coconut and mixing the shredded coconut pulp with a small amount of water in order to suspend the fat present in the grated pulp. The grating process can be carried out manually or by machine. Coconut milk has a fat content of up to 24%, depending on the fat level of the coconut pulp and the quantity of added water. Coconut milk exists in two grades: thick and thin. "Thick" coconut milk usually contains 20–22% fat while "thin" coconut milk usually contains 5–7% fat. Thick milk is prepared by directly squeezing grated coconut pulp