Can’t find kerisik? No problem! Make toasted coconut kerisik at home from scratch with this easy guide.
Kerisik is a fantastic ingredient in Southeast Asian cuisine, especially in Malaysian and Indonesian dishes. It’s essentially toasted grated coconut that has been pounded to a buttery paste, to add a rich, nutty flavour and a lovely, soft gritty texture to various dishes.
I never had to make kerisik from scratch, because it’s so easily available here in Singapore! We can buy them ready off the shelves at supermarkets. It may not be as accessible anywhere else, so let me show you how to make kerisik from scratch at home.
Kerisik 101: What is it?
Kerisik is a toasted grated coconut, used in dishes across Malaysia, Indonesia and Singapore.
There are two types of kerisik; both forms are called kerisik, which is where it can get confusing.
- Dry Kerisik: This is grated, toasted coconut that is commonly used for rice dishes such as nasi kerabu, or in desserts. Think of it as a type of seasoning or garnish.
- Kerisik Paste (Coconut Butter): It is made the same way as dry kerisik, but it goes through the extra step of pounding, until the oils are extracted and forms a luscious butter. Kerisik in this form is the more widely sought after, used as a thickener and flavour base for dishes like rendang.
This post will cover how to make both types:
Kerisik is readily available in Singapore, Malaysia and Indonesia – I can buy them ready made off the shelves at supermarkets! If you have access to it, I would always recommend getting them instead of making it from scratch.
(FYI, there are options on Amazon too.)
Key Ingredients to make Kerisik at Home
1. Freshly Grated Coconut
The main ingredient here is freshly grated coconut. The fresh ones are best, but if you can’t find this, use frozen grated coconuts. Thaw fully before stir frying.
The recipe here uses 2 cups of grated coconut, to make 2 cups of kerisik. This is more than we would need for a recipe, but I always make extra to keep for next time!
Can I use dessicated coconut?
If you’re short on time or can’t find fresh coconut, you can use unsweetened desiccated coconut – the kind used for baking – as an alternative.
The process is similar, but desiccated coconut tends to toast faster, so keep a close eye on it.
Since it does contain oils, you will need to add coconut oil after toasting. It will not look the same as kerisik, but the flavour and texture will be similar. If you’re making dry kerisik, however, dessicated coconut will work fine without the additional coconut oil.
2. A Pinch of Salt
Just a touch to enhance the flavours, and preserve it. If I’m planning to use the kerisik immediately, then I skip the salt.
No Fancy Gadgets: The Simple Equipment for Kerisik
- Pan/Wok: A heavy-bottomed, non-stick pan or wok works best for toasting the coconut.
- Spatula: To stir and ensure even toasting.
- Mortar and Pestle: The main equipment to turn toasted coconut to a buttery paste. Alternatively, use a food processor or spice mill grinder. I find a smaller food processor works the best for this. With a large one, you will need to push the toasted coconut down the side walls often.
Key Steps to Make Kerisik
1. Toast the Coconut
- Heat your pan or wok over medium heat.
- Add the grated coconut and start toasting. Keep stirring to prevent burning. It will take around 8-10 minutes.
- As it toasts, you’ll notice the coconut changing colour from white to a deep golden brown. Be cautious not to burn it!
- Once the bulk of the coconut is a deep golden brown, remove from the heat. It’s perfectly fine if some of the coconut is still white or not as dark as the rest.
2. Add Salt
- Once you achieve a lovely golden brown colour, add a pinch of salt. Stir to combine.
3a. For Dry Kerisik
Cool and Store:
- Let the kerisik cool completely before transferring it to an airtight container.
- Dry Kerisik is ready for use.
3b. For Coconut Butter Kerisik:
Pound to a Paste
- Add the toasted coconut to a pestle and mortar. Pound until the oils are released, and a paste forms.
- My preferred way of ‘pounding’ is to grind the coconut by swirling the pestle against the mortar in one direction.
- Alternatively, you can add this to a food processor and blitz. A smaller processor, such as a spice mill, will work best for this. Once you have a dark, moist paste, the kerisik is ready for use.
- Now, you’ve got a batch of homemade kerisik ready to elevate your dishes!
- It’s perfect for rendang, laksa, or any recipe that calls for a burst of coconut goodness.
How to Store Kerisik?
- Kerisik is an extra step to make, but the good news is that it can keep for long in the fridge, and even longer in the freezer!
- Make a batch at one go, and portion it. The fat will solidify when cooled, but a simple thaw will get the kerisik back to its original state.
- The kerisik can keep for up to two weeks in the fridge, and 3 months in the freezer. However, if it smells rancid, discard immediately. If you notice solid white spots on your kerisik, this may just be cooled coconut oil. Thaw, and if the white masses melts into oil, we’re good. If it’s anything fuzzy though, discard immediately!
How to Cook with Kerisik (Beyond Just Rendang)
Kerisik isn’t just for rendang! Depending on the type, kerisik can either be a seasoning (dry kerisik) or a rich thickener (kerisik paste). Here’s how each is used:
Dry Kerisik (toasted, crumbly)
Dry kerisik is grated coconut that’s been toasted and either left as-is or ground lightly into a coarse powder. It adds nuttiness, aroma, and a subtle crunch without making a dish too heavy.
Common Uses:
- Kerabu (Malaysian Salads) – A sprinkle of dry kerisik in salads like nasi kerabu, kerabu pucuk paku (fern shoot salad) gives a lovely nutty, toasted coconut note.
- Sambal Belacan & Chili Pastes – Pound a little into sambal belacan or chili pastes for an extra smoky, nutty undertone!
- Seasoning Garnish – Sprinkle over stir-fries or vegetables as a finishing touch when you want coconut aroma without richness.
Kerisik Paste (buttery, oily)
This version is a rich, nutty paste that adds body, thickness, and flavour to dishes.
Common Uses:
- Rendang – The most iconic use. Kerisik paste gives rendang its signature thick, nutty, caramelised texture and taste. This is the most common way of using kerisik, and also the only way I use it.
However, there are other ways to incorporate kerisik paste:
- Laksa – Stirring in a spoonful enriches the coconut broth, making it taste more layered and complex.
- Curries & Gulai – Works beautifully in chicken, beef, or vegetable curries, adding richness and balancing out spices.
- Satay Sauce – Mix into peanut satay sauce for an extra layer of roasted coconut flavor that complements the peanuts perfectly.
Have you used kerisik in any other forms besides rendang? Let me know!
How to Make Kerisik (Coconut Butter) from Scratch
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servings15
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minutesCan’t find kerisik? No problem! Make toasted coconut kerisik at home from scratch with this easy guide.
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Ingredients
2 cups (about 200g) freshly grated coconut
1/2 tsp salt (optional)
Directions
- Toast the Coconut: Heat a non-stick pan or wok over low to medium heat. Add the grated coconut to the pan, and spread evenly. Toast it, stirring constantly to ensure even browning. Keep toasting for an additional 2-3 minutes until the coconut turns a deep golden brown. Be attentive to avoid burning. This process can take around 8-10 minutes.
- Add Salt: Once the coconut is golden brown, add a pinch of salt. Stir to combine.
- For Dry Kerisik: If making dry kerisik, allow the kerisik to cool completely before transferring it to an airtight container. Dry Kerisik is ready for use.
- For Coconut Butter Kerisik: Add the toasted coconut to a pestle and mortar. Pound until the oils are released, and a paste forms. My preferred way of ‘pounding’ is to grind the coconut by swirling the pestle against the mortar in one direction.
Alternatively, you can add this to a food processor or spice mill and blitz.
Once a dark paste forms, the kerisik is ready for use.
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