In Indonesia, coconut cream production is rooted in traditional cultivation methods combined with growing modern practices to meet rising demand. Coconut palms are widely grown across tropical regions like Sumatra, Java, and Sulawesi, where the warm climate and fertile soils enable high-quality coconut yield. Once harvested, the mature coconuts are grated, pressed, and processed to extract the rich, creamy milk, which is then concentrated to produce coconut cream. Many Indonesian producers use sustainable farming practices, and some focus on organic certifications to appeal to health-conscious consumers and international markets. The resulting coconut cream is prized for its thick texture and rich flavor, making it a key ingredient in local cuisine and an export product for global culinary use.