Coconut cellular phase. It is consumed throughout the humid tropics, and has been introduced into the retail market as a processed sports drink. Mature fruits have significantly less liquid than young, immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegar. Per 100-gram serving, coconut water contains 19 calories and no significant content of essential nutrients. Coconut milk, not to be confused with coconut water, is obtained primarily by extracting juice by pressing the grated coconut white kernel or by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds. It has a
Coconut cream part that separates and rises to the top of the coconut milk. Cream of coconut is coconut cream that has been sweetened for use in desserts and beverages like the piña colada. Cream of coconut is also a key ingredient of many desserts originating from Southeast Asian countries including Vietnam, Cambodia, Thailand, Malaysia, Singapore and Indonesia. It is also an important ingredient used in Polynesian Cuisine. Creamed coconut is a compressed block of coconut flesh which has been slightly dehydrated and is sold in a waxy lump. Coconut cream Coconut cream is very similar to coconut milk but contains less