Coconut water Coconut water Coconut water, less commonly coconut juice, is the clear liquid inside coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As growth continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is often preferred to the liquid of a ripened coconut. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the liquid and
Coconut jam custard. It is often eaten on toast or pandesal, used as a filling for pan de coco, and is used to make kalamay. A less viscous version made with coconut milk ("gata") is known as "latik" (anglicized as "coconut caramel"), and is used in place of syrup in numerous native Filipino desserts. The kaya of Thailand is called sangkhaya (, ) in Thai. There are two major types of kaya eaten in Thailand. One type is more liquid than the other, while the less thick kaya is similar to what is eaten in Malaysia and Indonesia. People either spread it