Malaysian cuisine in savoury dishes and desserts throughout the country. Coconut oil is used for cooking and cosmetic purposes, and may be either obtained by processing copra (dried coconut flesh) or extracted from fresh coconuts as virgin coconut oil. Coconut water, the clear liquid found inside the cavity of each coconut, is a popular cooler in Malaysia's hot and humid climate. "Gula melaka" is unrefined palm sugar produced from the sap of the coconut flower. It is the most traditional sweetener in Malaysian cooking and imbues a rich caramel-like flavour with a hint of coconut. Coconut fronds are traditionally used to wrap
Bush coconut pick them and crack them open with a rock. The Arrernte call the insect angure. Bush coconut The Bush coconut, or bloodwood apple, is an Australian bush tucker food, often eaten by Aborigines of Central Australia. The bush coconut is, in fact, a combination of plant and animal: an adult female scale insect, "Cystococcus pomiformis", lives in a gall induced on a bloodwood eucalypt ("Corymbia terminalis"). The gall looks like a small, knobbly woody fruit, ranging in size from a golf ball to a tennis ball, with a milky white flesh inside upon which the insect and its male offspring