The various parts of the coconut have a number of culinary uses. The coconut flesh is used fresh (or dried) in cooking, especially in confectionery and desserts such as macaroons. Coconut water, which is not to be confused with coconut milk, can be served as a refreshing drink while coconut milk is obtained primarily by extracting juice from from its grated white kernel - usually by passing hot water through grated coconut. When refrigerated and left to set, coconut cream will rise to the top and separate from the milk. Coconut milk and coconut cream are essential ingredients in many Asian dishes.