Kerisik (Fried Coconut Paste)

Learn how to make Kerisik (Fried Coconut Paste) in this video tutorial. It helps thicken sauces and provides flavor and texture to a dish.

It is hard to find a substitute for Kerisik and one is not really needed. Kerisik can be easily made at home using fresh grated coconut. Frozen grated coconut will also work but desiccated coconut may be a little too dry for this purpose. You can buy frozen grated coconut at most Asian markets here in the United States.

Different Versions of Kerisik

Traditionally, Kerisik is pounded in a mortar and pestle. It takes anywhere from 5 to 15 minutes of labor, depending on the texture preferred. This varies from sprinkle-like to butter-like consistencies. The texture that I am most familiar with is between a sprinkle and a paste. It is slightly moist with just some bits of the toasted coconut clumping together. This version of fried coconut paste is good for making Beef Rendang (Caramelized Beef Curry) and kerabu (salad).

Although I have not tried it, I have heard of people making it successfully in a food processor like nut butters. Simply pulse to turn the toasted coconut into a sprinkle and process to form it into a paste or butter.

Tools Used in Making This Kerisik

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Mortar and Pestle Set – Unpolished Heavy Granite 6 Inch, 2 Cup-Capacity

Kerisik (Fried Coconut Paste)

Learn how to make Kerisik (Fried Coconut Paste) in this video tutorial. It helps thicken sauces and provides flavor and texture to a dish.

(Makes 2/3 cup kerisik)

Author : Linda Ooi

Course : Side Dish

Cuisine : Malaysian

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings : 10

Calories : 35kcal

Ingredients

  

1x2x3x

• 1 cup grated coconut (100g)

Instructions

 

• Toast (without oil) grated coconut in a fry pan, stirring constantly over low heat until the general distribution of the coconut is golden brown. This should take about 10 minutes.
• Immediately transfer toasted coconut to a mortar. Using the pestle, grind and pound toasted coconut in a circular motion to release its oil and fragrance. As you continue to pound, the coconut will become moist and its color will deepen. Stop pounding before it turns to butter. This should take about 6 to 8 minutes.
• Remove and use in rendangs (dry caramelized curries) and kerabus (salads). Kerisik may be refrigerated up to 2 weeks or frozen for a couple of months.

Nutrition

Calories: 35kcal

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The yield from the recipe above is sufficient for most curries and salads. I prefer to make the Kerisik as and when needed so that it is fresh. You can refrigerate leftovers for up to 2 weeks or freeze it for up to 2 months.

Enjoy…..and have a wonderful day! 😎