They are sometimes mistaken for fried caramelized coconut flesh (another type of garnishing/dessert known as bukayo in Bisaya).

When served, the cup is removed and the rice cake is topped with grated coconut flesh.

And in the Keralite kitchen, coconut flesh, oil, milk and vinegar are indispensable sources of both flavor and texture.

Kerisik paste, added to thicken rendang, is another use of coconut flesh.

The production of coconut candy starts with the grating of fresh coconut flesh.

Creamed coconut is a compressed block of coconut flesh which has been slightly dehydrated and sold in a waxy lump.

In the past the coconut flesh is discarded after squeezing the coconut milk, but this way it can also be eaten.

However botok is identified more specific by using shredded coconut flesh, while pepes usually contains no coconut at all.

Sweetened condensed milk or coconut milk is commonly used, and sometimes pieces of young coconut flesh are added as well.

When dried, the coconut flesh is called copra.