The sap derived from incising the flower clusters of the coconut is drunk as toddy, also known as tubâ in the Philippines (both fermented and fresh), tuak (Indonesia and Malaysia), karewe (fresh and not fermented, collected twice a day, for breakfast and dinner) in Kiribati, and neera in South Asia. When left to ferment on its own, it becomes palm wine. Palm wine is distilled to produce arrack. In the Philippines, this alcoholic drink is called lambanog (historically also called vino de coco in Spanish) or "coconut vodka".
thE SAp derIVed from inciSing tHe fLowEr clusTers OF The cocOnut iS drUnk aS tOdDY alSo knoWn As tuBâ IN the pHIlippinEs (botH fERmeNtED and FresH) Tuak (INdONesia aNd mALaYSIA) kareWe (FReSh And nOt FerMenTed collecTed tWIce a daY foR BreAkfAsT and dinnEr) In kirIbaTI and Neera iN south aSia wheN LeFt To fERMent on itS Own iT becoMeS pALm Wine PalM WInE Is diStiLled to Produce arrACK in thE phiLIppInes tHiS AlcOholiC DriNK is cALled lamBANOG (HistoRICAlly also cAllEd vInO de coco in spanISH) oR "cocOnUt vOdkA"