Toasted Coconut Kerisik

Toasted Coconut Kerisik

Dry-toasted grated coconut pounded into a dark, oily paste for depth in Malay curries.

Total 30 min Makes 8 oz Calories 45/serving

Dietary

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

Allergens

Tree nuts

Kerisik is made by slowly toasting freshly grated coconut in a dry skillet until deeply browned, then pounding it until it releases its natural oils and turns into a rich, fragrant paste. It's a foundational ingredient in Malaysian and Indonesian cooking, stirred into rendang and other slow-cooked curries to add nutty depth and body. A little goes a long way in thickening and flavoring sauces.

Ingredients

  • 3 cups fresh grated coconut (or unsweetened desiccated coconut, rehydrated)

Method

  1. Heat a dry 9-inch skillet over medium-low heat with no oil or water added.

  2. Add the grated coconut to the skillet and spread it into an even layer.

  3. Toast the coconut, stirring constantly and scraping the bottom of the pan, until it turns golden brown, about 15 minutes.

  4. Continue stirring and toasting until the coconut deepens to a dark caramel-brown color and smells nutty and toasted, 8 to 10 more minutes. Reduce heat slightly if it browns too quickly.

  5. Remove the toasted coconut from the skillet and let it cool for 5 minutes.

  6. Transfer the cooled coconut to a mortar and pestle or food processor and pound or process, scraping down the sides occasionally, until the coconut breaks down into a dark, oily, sticky paste, 8 to 10 minutes.

  7. Scrape the finished kerisik into a jar. Use immediately in curries or store in an airtight container.

Rate this recipe

★ 4.0 (1)

Toasted Coconut Kerisik

Kerisik is made by slowly toasting freshly grated coconut in a dry skillet until deeply browned, then pounding it until it releases its natural oils and turns into a rich, fragrant paste. It's a foundational ingredient in Malaysian and Indonesian cooking, stirred into rendang and other slow-cooked curries to add nutty depth and body. A little goes a long way in thickening and flavoring sauces.

30 min 8 oz 45 cal

Ingredients

  • 3 cups fresh grated coconut (or unsweetened desiccated coconut, rehydrated)

Method

  1. 1

    Heat a dry 9-inch skillet over medium-low heat with no oil or water added.

  2. 2

    Add the grated coconut to the skillet and spread it into an even layer.

  3. 3

    Toast the coconut, stirring constantly and scraping the bottom of the pan, until it turns golden brown, about 15 minutes.

  4. 4

    Continue stirring and toasting until the coconut deepens to a dark caramel-brown color and smells nutty and toasted, 8 to 10 more minutes. Reduce heat slightly if it browns too quickly.

  5. 5

    Remove the toasted coconut from the skillet and let it cool for 5 minutes.

  6. 6

    Transfer the cooled coconut to a mortar and pestle or food processor and pound or process, scraping down the sides occasionally, until the coconut breaks down into a dark, oily, sticky paste, 8 to 10 minutes.

  7. 7

    Scrape the finished kerisik into a jar. Use immediately in curries or store in an airtight container.