Bicolano cuisine is well known for dishes cooked in "gata" or coconut cream. Pies include cherry pie, coconut meringue and coconut cream pie. It should not be confused with or used as a substitute for coconut cream. The grated flesh is then pressed to extract coconut milk and coconut cream. By adding warm water it can be made into coconut milk or coconut cream substitutes. Many of the recipes call for the addition of coconut cream or toddy, or both. Coconut milk and coconut cream are used to flavour many dishes. Modern versions of the dessert include the addition of coconut cream and sweet corn. The resulting pulp is wrapped in pulaka leaves and steamed, and mixed with coconut cream. Coconut milk and coconut cream are used to flavor many dishes. Specialties at the Petticoat Junction Cafeteria included chicken fried steak and homemade coconut cream pies. It is a byproduct of coconut cream and coconut oil production and are usually discarded. He featured in a 1970s advert for Jacob's, Coconut Cream, Biscuits. Grated coconut, coconut cream and water can be used as additional ingredients. Once firm, "latik" (browned coconut cream curds) are then sprinkled as toppings.