Kelapa kopyor has been used in traditional Indonesian cuisine for centruies, particularly in Java and Bali. kopyor means scrambleld coconut in Javanese, which resembles the white/yellowish color and cluttered/ jelly texture. During major festivals nad special events it will be featured in special dishes and drinks. In Balinese culture it is still used as part of offerings and celerbations – where it represents prospertiy and good fortune.

The gelatinous flesh is served commonly in a variety of Indonesian desserts, such as es kelapa muda (young coconut ice), kopyor coconut pudding and sometimes incroporated in to cococnut jellies. it is also an ingredient in refreshing drinks, often combined with syrups or sweetened with condensed milk.