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    About this recipe: Kerisik is a toasted coconut paste used in Malaysian, Indonesian and Singaporean cuisine. Rather than hunt down shop-bought, easily make your own kerisik using just one ingredient - coconut!

    Makes: 300 g kerisik

    • 300g grated fresh coconut

    Prep:10min  ›  Cook:7min  ›  Ready in:17min 

    1. Toast the grated coconut in a dry pan over low heat. Stir frequently, making sure it doesn't burn, until it turns a golden brown in colour.
    2. When the colour is even throughout, remove from pan and put in mortar and pestle. Pound the toasted coconut until the oil comes out and it becomes a rich dark paste.

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