A reference entry consolidating the Southeast Asian preparation of coconut across its multiple forms — fresh grated coconut, fresh coconut milk (extraction), dried coconut (toasted), coconut cream (first pressing), and coconut water — as these distinct preparations appear across the full range of Southeast Asian cooking documented by Duguid and Thompson.
Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)