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How To Make Kerisik (Toasted Coconut Paste)

written by Marvellina Updated: October 22, 2021
7.8K
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This post may contain affiliate links. Please read our disclosure policy.

Learn how to make kerisik the easy way. Kerisik is often used in cooking rendang and other Malay dishes. I’m sharing how to make dry kerisik and kerisik paste.
How To Make Kerisik (Toasted Coconut Paste)

What is kerisik?

Kerisik is made with freshly grated coconut that is toasted dry until aromatic and golden brown. If you just lightly pound the toasted coconut to release some aroma and just a bit of oil, the texture will be drier. This drier version is more often used in salad and rice dishes such as kerabu salad and nasi kerabu. If you pound the toasted coconut with mortar and pestle further until the coconut releases oil and turn into an oily paste, almost like coconut butter, this kerisik paste is often used to thicken rendang such as this rendang ayam Perak and curry dishes.

Difference between kerisik and serundeng

Serundeng is also made with freshly grated coconut that is toasted until aromatic, but usually spices and herbs are added. Serundeng is usually dry in nature, similar to dry kerisik. Serundeng is more commonly used and popular in Indonesia.

How do I make it easy?

The traditional way to make kerisik paste is by pounding the toasted grated coconut until they release oil and turn into a creamy paste by using a mortar and pestle. That is A LOT of manual pounding if you ask me. But, we can use a help from a machine like a food processor 🙂 If you are a hardcore, please don’t let me stop you from pounding them with a mortar and pestle.

How to make kerisik

1. Get a fresh grated coconut. You can also use frozen grated coconut. Simply thaw them before using.

2. Use a heavy-bottom pan to toast the coconut so they don’t get burnt easily. Spread the coconut on the pan without any oil and toast them over medium heat

3. The color will turn from pale brown to golden brown. Keep stirring to make sure they cook evenly. The whole process may take about 10-15 minutes. You will smell and amazing nutty coconutty aroma


4. For dry kerisik: Transfer to a mortar and pestle and pound them just a bit to release flavor but they haven’t gotten to a point of releasing oil. The consistency is slightly damp and coarse. Let it cools down completely and then transfer to a jar and keep in the fridge for up to one month

How To Make Kerisik (Toasted Coconut Paste)
5. For kerisik paste: transfer immediately to a food processor and pulse for about 30-45 seconds and then stop. My food processor won’t let me go further to prevent overheating the motor. Then do that again for another 30-45 seconds. You may have to do this 5-6 times or until the kerisik gradually release oil and turn into a oily paste consistency like peanut butter, in this case, coconut butter

Did you make this kerisik recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real
How To Make Kerisik (Toasted Coconut Paste)

How To Make Kerisik (Toasted Coconut Paste)

How To Make Kerisik (Toasted Coconut Paste)

Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Servings 0.5 cup
5 from 1 review
REVIEW & RATE PRINT

Ingredients

  • 300 gr grated coconut

Instructions
 

  • Get a fresh grated coconut. You can also use frozen grated coconut. Simply thaw them before using
  • Use a heavy-bottom pan to toast the coconut so they don't get burnt easily. Spread the coconut on the pan without any oil and toast them over medium heat. The color will turn from pale brown to golden brown. Keep stirring to make sure they cook evenly. The whole process may take about 10-15 minutes. You will smell and amazing nutty coconutty aroma

Dry kerisik:

  • Transfer to a mortar and pestle and pound them just a bit to release flavor but they haven't gotten to a point of releasing oil. The consistency is slightly damp and coarse. Let it cools down completely and then transfer to a jar and keep in the fridge for up to one month

Kerisik paste:

  • Once you are happy with the color and the coconut is dry and has nice golden brown, transfer immediately to a food processor and pulse for about 30-45 seconds and then stop. My food processor won't let me go further to prevent overheating the motor. Then do that again for another 30-45 seconds. You may have to do this 5-6 times or until the kerisik gradually release oil and turn into a oily paste consistency like peanut butter, in this case, coconut butter
  • Transfer to a jar and let the kerisik paste cools down. Secure with a lid and can be kept in the refrigerator for about 2-3 weeks. It will harden because coconut oil solidify at cold temperature just like butter

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
How To Make Kerisik (Toasted Coconut Paste)
Serving Size
 
0.5 cup
Amount per Serving
Calories
3960
% Daily Value*
Fat
 
387
g
595
%
Saturated Fat
 
343
g
2144
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
16
g
Sodium
 
222
mg
10
%
Potassium
 
3258
mg
93
%
Carbohydrates
 
142
g
47
%
Fiber
 
98
g
408
%
Sugar
 
44
g
49
%
Protein
 
41
g
82
%
Vitamin C
 
9
mg
11
%
Calcium
 
156
mg
16
%
Iron
 
20
mg
111
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

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Matcha Red Bean Chiffon Cake

2 comments

John February 26, 2023 - 2:58 pm

I make this for Beef Rendang, and use a cheap coffee grinder. It only takes a few times of stopping and stirring until its nice and oily

Reply
Marvellina February 26, 2023 - 3:56 pm

What a great idea!!! I should try that next time!

Reply
5 from 1 vote

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