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 rice is quite similar to coconut rice with addition of turmeric as coloring and flavoring agent. Another similar coconut rice recipe are rice dumplings with thicker texture, such as "burasa" from Makassar and "lemang" popular in Minangkabau. "Nasi lemak" (coconut milk and pandan leaf) is the most popular coconut rice recipe in Malaysia. It is considered a national dish of Malaysia. In Thai cuisine, sweet coconut rice is very popular as a dessert or sweet snack. It is made with glutinous rice, coconut milk, sugar, salt and water and most famously paired with slices of ripe mango and an additional dollop