Used as the base sauce for the Brazilian moqueca (fish stew), to moisten traditional dishes such as Cuscuz and Tapioca, and to add flavor to a multitude of recipes. It is a versatile ingredient that can be added to many stews, rice dishes, deserts, porridges, ice creams, cakes and candies. In the Northeast region of Brazil, especially in Bahia, the ingredient is used more often than in any other part of the country. Obtained from the fresh coconut pulp, which is processed with a little water, then squeezed and strained, coconut milk can also be made with desiccated coconut. In Brazil, the industrialized product is sold in glass bottles.