Coconut is the fruit of the coconut palm (Cocos nucifera), used in cooking for its firm white flesh ("meat") as well as several distinct derived products: coconut water, the clear liquid inside young coconuts; coconut milk, pressed from grated meat and water; and coconut cream, the thicker, higher-fat product skimmed from that same pressing. These aren't interchangeable: coconut water is essentially unfatty juice, while milk and cream differ mainly in fat content and richness. Coconut is a staple across Southeast Asian, Indian, and Caribbean cooking, appearing in curries, rice dishes, desserts, and drinks, with a flavor that's mildly sweet and nutty.