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.