Boiled vegetables are mixed with pureed lentils and flavoured with a sophisticated spice mixture made from lentils, split peas, coriander , cumin , fenugreek , chiles and shredded coconut toasted brown together with smaller quantities of cinnamon and cloves . Coconut products are ubiquitous in the cuisine of Sri Lanka, an island near India's South Eastern shores. Sri Lanka is famous for is made without at least a tablespoon of coconut milk, which at the same times thickens, gives more body and intensifies the flavour. Chiles are used with a lavish hand. From these ingredients, a thin pouring dough is made, which is then fried to a crisp texture in hemispherical pans.
Coconut is of eminent importance on the multitude of islands that belong to Indonesia.
Due to the long cooking period, even a tough bull is made tender, and a very unusual taste is achieved. Normally, Indonesians prefer shorter cooking time when vegetables or meat are cooked in coconut milk. The bamboo is sealed and heated moderately for several hours. When ready, the chicken is steamed to a tender texture, flavoured both by the coconut and the bamboo and emanating a faint lemon odour. Even more coconut recipes are found at peninsular South East Asia, where Thai cooks add a new dimension to the art of cooking with coconut.