How To Make Roasted Coconut Paste (Kerisik)
An essential ingredient in Malaysian cuisine. A delicious smokey coconut paste that enriches curries, salads and rendang. It's so easy to make.
Servings: 0.7 cup
Ingredients
- 2 cup unsweetened desiccated coconut (150 gr)
Instructions
- 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.
How To Use
- 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.
How To Store
- 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.
Notes
This recipe makes ⅔ cup of coconut paste.
Nutrition
Serving: 0.7cup | Calories: 1185.6kcal | Carbohydrates: 42.5g | Protein: 12.4g | Fat: 115.9g | Saturated Fat: 102.8g | Sodium: 66.5mg | Potassium: 975.4mg | Fiber: 29.3g | Sugar: 13.2g | Calcium: 46.7mg | Iron: 6mg