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Serundeng (Spiced Toasted Coconut)

written by Marvellina Updated: March 1, 2024
9.1K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

Grated coconut is toasted along with aromatic spices and often used as a condiment or an ingredient in Southeast Asia cooking.
SERUNDENG / SEASONED CRISPY COCONUT FLAKES

Serundeng is a seasoned crispy coconut flakes that you’ll find pretty common in Indonesian kitchen. Serundeng is used as a garnish to popular Indonesian dishes like nasi lemak and lontong sayur. My daughter loves serundeng because it is so crispy and fragrant 🙂

SERUNDENG / SEASONED CRISPY COCONUT FLAKES

Serundeng/Serunding (Spiced Toasted Coconut)

Servings 10 oz
4.7 from 3 reviews
REVIEW & RATE PRINT

Ingredients

  • 10 oz unsweetened shredded coconut
  • 2 bay leaves
  • 1 kaffir lime leaf
  • 1- inch galangal (bruised)
  • 1 Tbsp sugar
  • Salt to taste

Ground Spices:

  • 2 shallots (peeled)
  • 1 clove garlic
  • ¼ tsp turmeric powder
  • ½ Tbsp coriander seeds

Instructions
 

  • You can use fresh grated coconut or if you can't find one, you can buy frozen dessicated coconut
  • Mix the grated coconut with ground spices and stir to mix evenly
  • Preheat a large skillet without any oil over low heat. Add in the coconut mixture, bay leaves, lime leaf, galangal and stir fry until the coconut is really dry and crispy and sprinkle in the sugar while stirring. This may take a while and remember to do this over low heat or you are risking burning the coconut before it's dry. Once it's completely dry, crispy, and golden brown, remove from the heat. Discard the leaves and galangal
  • Store in air-tight container when it's completely cool

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

Nutrition Facts
Serundeng/Serunding (Spiced Toasted Coconut)
Serving Size
 
10 oz
Amount per Serving
Calories
197
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
16
g
100
%
Sodium
 
11
mg
0
%
Potassium
 
176
mg
5
%
Carbohydrates
 
9
g
3
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
2
g
4
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
12
mg
1
%
Iron
 
1
mg
6
%
* 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

SERUNDENG / SEASONED CRISPY COCONUT FLAKES

previous post
Pandan Ang Ku Kueh with Sweet Peanut Filling
next post
Kue Lupis Ketan / Kuih Lopes (Pressure Cooker or Boiling Method)

6 comments

Anna November 27, 2023 - 12:39 pm

Just wonderful! I’ve made this twice…..the second was a large batch and we top all kinds of food with it!

Reply
Marvellina November 27, 2023 - 5:42 pm

I’m glad you enjoyed it 🙂

Reply
Patty January 14, 2023 - 4:19 pm

Your ingredient list includes shallot and garlic, but nowhwere do those appear in the directions. ????

Reply
Marvellina January 14, 2023 - 9:17 pm

Shallots and garlic are under ground spices in the ingredient list, which I mentioned mixing grated coconut with ground spices in the directions. I hope that helps to clarify!

Reply
Amy October 12, 2020 - 7:04 pm

Hi – sounds delish! Do you leave the leaves & galangal in, or remove them after stirfrying the coconut?

Reply
Marv October 12, 2020 - 7:27 pm

Hi Amy, you can discard the leaves and galangal after stir frying 🙂

Reply
4.67 from 3 votes (2 ratings without comment)

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