Kerisik is used in Malaysian and Indonesian cooking. Coconut is grated, toasted, then ground to a paste. It is sometimes referred to as coconut butter. It can be made at home or bought ready made. It is used in dishes such as Laksa and beef Rendang.
It is difficult to buy outside Malaysia, Singapore and Indonesia and will be most likely only found in Asian specialty food shops outside of these countries. However, pre-made kerisik can develop an unpleasant smell. Fresh kerisik can be easily made from fresh coconut which is grated and fried, then ground in a mortar and pestle. Dried grated coconut can also be used, however the resulting paste is not as fragrant.
- How to toast coconut and make kerisik
- How To Make Kerisik (Toasted Cocunut) For Rendangs (Dry Curries)