Coconut Paste

Coconut Paste

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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.


Serves: 4 

  • 300g grated coconut or desiccated

Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

  1. 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.
  2. 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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