Coconut milk or cream as the base liquid for making the sauce for ginataan dishes. The kakang gata is the cream extracted from the shredded coconut, it much concentrated than the gata with is the milk extracted after the kakang gata has been drawn and then warm water is added. The kakang gata is normally added at the end to make the dish richer. The regular gata is use to simmer the main ingredients and also utilized for many desserts.