How To Make Roasted Coconut Paste (Kerisik)

5 from 1 vote

An essential ingredient in Malaysian cuisine. A delicious smokey coconut paste that enriches curries, salads and rendang. It's so easy to make.

Prep Time10

Cook Time10

Passive Time15

Servings: cup

Get Recipe Ingredients

Using medium high heat, place the coconut in a pan. Stir until they turn dark golden brown. Lower the heat if they get brown too fast.
Pour into a bowl and leave to cool. Finally blend them into a smooth paste. You can also use a pestle mortar and pound them.

Kerisik is added into dishes to bring out the coconut flavour and adds the delicious depth to the plate.
Refer to my post above for recipes.

Place in an airtight container and keep in the fridge. It will harden but it's totally fine.
Gently warm in microwave and scoop the amount needed.

This recipe makes ⅔ cup of coconut paste.