Chef Wan

Roasted grated coconut

Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia
The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

  • About
Roasted grated coconut is often added to enrich certain dishes. This is obtained by roasting fresh grated coconut, stirring constantly, in a dry pan over low heat until it turns golden brown. If desiccated coconut is used, the flesh should be moistened with a little water before roasting. However, desiccated coconut lacks the rich flavour of fresh coconut.

Kerisik is obtained by grating the flesh of a mature coconut, roasting it until golden brown and then pounding or grinding it until the oil seeps out. If fresh coconut is unavailable, desiccated coconut can be used instead.