Ground Coconut Paste

Ground Coconut Paste

Fresh grated coconut ground smooth into a rich, fragrant paste for curries and sweets.

Total 15 min Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

This simple paste turns fresh or dried coconut into a thick, creamy base used across South and Southeast Asian cooking. Toasting the coconut lightly before grinding deepens its nutty flavor, while a splash of water helps it blend into a smooth, spreadable consistency. Use it to thicken curries, stews, or fillings, or as a base for sweets and chutneys.

Ingredients

  • 3 cups fresh grated coconut (or unsweetened shredded coconut)
  • 1/3 cup water, plus more as needed
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt

Method

  1. If using dried shredded coconut, soak it in warm water for 10 minutes to soften, then drain well.

  2. Heat the vegetable oil in a 9-inch skillet over medium-low heat and add the grated coconut, stirring constantly until lightly golden and fragrant, about 4 to 5 minutes.

  3. Remove the coconut from the heat and let it cool for 5 minutes before grinding.

  4. Transfer the toasted coconut to a blender or food processor with the water and salt.

  5. Grind on high speed, scraping down the sides as needed, until a smooth, thick paste forms, adding an extra tablespoon of water at a time if the mixture is too dry to blend.

  6. Scrape the coconut paste into an airtight container and use immediately, or refrigerate for up to 5 days.

Rate this recipe

★ 4.0 (1)

Ground Coconut Paste

This simple paste turns fresh or dried coconut into a thick, creamy base used across South and Southeast Asian cooking. Toasting the coconut lightly before grinding deepens its nutty flavor, while a splash of water helps it blend into a smooth, spreadable consistency. Use it to thicken curries, stews, or fillings, or as a base for sweets and chutneys.

15 min 16 oz 90 cal

Ingredients

  • 3 cups fresh grated coconut (or unsweetened shredded coconut)
  • 1/3 cup water, plus more as needed
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt

Method

  1. 1

    If using dried shredded coconut, soak it in warm water for 10 minutes to soften, then drain well.

  2. 2

    Heat the vegetable oil in a 9-inch skillet over medium-low heat and add the grated coconut, stirring constantly until lightly golden and fragrant, about 4 to 5 minutes.

  3. 3

    Remove the coconut from the heat and let it cool for 5 minutes before grinding.

  4. 4

    Transfer the toasted coconut to a blender or food processor with the water and salt.

  5. 5

    Grind on high speed, scraping down the sides as needed, until a smooth, thick paste forms, adding an extra tablespoon of water at a time if the mixture is too dry to blend.

  6. 6

    Scrape the coconut paste into an airtight container and use immediately, or refrigerate for up to 5 days.