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 of coconut cream. Outside of the mango season, it will also be eaten with other fruits or semi-sweet dishes. Other popular coconut rice desserts are "khao tom mat", where sweet banana is steamed inside sticky rice while wrapped in a banana leaf, "khao lam", where the rice and coconut milk mixture is steamed inside a section of bamboo, and "khao niao kaeo", a very sweet dessert of glutinous rice, coconut milk, and large amounts of sugar, and most often pink or green in color. In India, coconut rice (Tamil: தேங்காய் சாதம்) is famous in the southern regions. In India coconut