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Kerisik, toated, pounded desiccated coconut

How to make Kerisik (Toasted, Pounded Desiccated Coconut)

  • Author: Azlin Bloor
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: as much as the recipe call sfor


Kerisik is toasted, pounded desiccated coconut, used as an enriching ingredient in many dishes in Malaysia, Singapore and Indonesia.


  • fresh grated coconut

OR defrosted frozen grated coconut


  1. Heat a frying pan on medium-low heat and dry fry your shredded coconut for about 5 minutes, stirring constantly.
  2. If you find that some bits are browning too quickly, turn the heat down.
  3. When done, leave to cool slightly.
  4. Pound in a pestle and mortar or place in a spice mill and blitz until you get the consistency of brown sugar. That’s it!
  • Category: Ingredients
  • Method: Easy
  • Cuisine: Singaporean, Malaysian and Indonesian

Keywords: kerisik, malaysian, coconut