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Coconut paste or 'Kerisik' is toasted coconut that is pounded or blended into a paste which is then used as an ingredient in Asian recipes to thicken or add richness to sauces, gravies and curries.
300g grated coconut or desiccated
- Toast the grated coconut in a dry frypan over low heat. Stir frequently making sure it doesn't burn until it turns a golden brown in colour.
- When the colour is even throughout remove from frypan and put in mortar and pestle. Pound the toasted coconut until the oil comes out and it becomes a rich dark paste.
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