Kerisik is used in Malaysian and Indonesian cooking. Coconut is grated, toasted, then ground to a paste. It is sometimes referred to as coconut butter. It can be made at home or bought ready made. It is used in dishes such as Laksa and beef Rendang.[1]
It is difficult to buy outside Malaysia, Singapore and Indonesia and will be most likely only found in Asian specialty food shops outside of these countries. However, pre-made kerisik can develop a unpleasant smell. Fresh kerisik can be easily made from fresh coconut which is grated and fried, then ground in a mortar and pestle. Dried grated coconut can also be used, however the resulting paste is not as fragrant.