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–+ servings
Golden-brown kerisik in a dark stone mortar, with a pestle resting on the finely pounded coconut.

Kerisik Recipe

Azlin Bloor
Toasted coconut, pounded into a rich, nutty paste for rendang and other dishes.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Ingredients
Cuisine Indonesian, Malay
Servings 16 Tablespoons (from shredded, 8 from desiccated)
Calories 53 kcal

Equipment

Ingredients
  

  • 200 g unsweetened, full-fat desiccated coconut or grated mature coconut, fresh or thawed frozen - see Notes

Instructions
 

  • Toast the coconut. Put the coconut in a dry frying pan over a low to medium-low heat. Don’t add oil.
    200 g unsweetened, full-fat desiccated coconut
  • Keep stirring. Move the coconut continuously across the base and around the edges of the pan until it’s an even, deep golden brown and smells nutty and toasted. Lower the heat if it colours too quickly. See Notes for approximate timings.
  • Transfer immediately. Tip the toasted coconut into your mortar so it stops cooking in the hot pan. Work in batches if necessary.
  • Pound while warm. Pound and grind the coconut, pressing it against the sides of the mortar. Continue until it releases its oil and forms a moist, slightly glossy paste. A little graininess is fine.
    Golden-brown kerisik gathered into crumbly clumps in a dark stone mortar, with a spoon entering from the right.
  • Use or store. Use the kerisik in your recipe, or let it cool completely before transferring it to a clean, dry, airtight container.

Notes

  • Toasting times: allow approximately 5-10 minutes for desiccated coconut, or 15-25 minutes for fresh or fully thawed frozen coconut. These are guides; moisture, shred size, pan size and heat all affect the timing.
  • Frozen coconut: thaw completely in the fridge and drain any loose liquid before weighing. Reasonably even shreds can go straight into the pan. Particularly thick or uneven pieces can be pulsed finer first.
  • Desiccated coconut: use 100g plain, unsweetened, full-fat desiccated coconut in place of the 200g fresh or frozen coconut. There’s no need to soak it.
  • Pounding time: allow roughly 5–15 minutes, although a larger batch or finer paste may take longer. Judge it by the texture rather than stopping at a set time.
  • Using a machine: a small processor or grinder suitable for oily pastes can replace the mortar. Let the coconut cool to a temperature permitted by the manufacturer, then grind in short runs, scraping down and resting the motor as needed.
  • For crumbly kerisik: stop pounding sooner, while the coconut is finely crushed and just beginning to clump. Follow the texture specified in the dish you’re making.
  • Measuring: measure finished kerisik after toasting and pounding. A tablespoon of raw coconut won’t necessarily produce a tablespoon of kerisik.
  • Storage: refrigerate in an airtight container for up to 2 weeks, or freeze in small portions for up to 3 months for the best flavour. Always use a clean, dry spoon.

Nutrition

Serving: 1loosely packed TbspCalories: 53kcalCarbohydrates: 7gProtein: 2gFat: 2gSaturated Fat: 2gSodium: 26mgFiber: 4gSugar: 1gIron: 0.3mg
Keyword coconut, kerisik
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