If you don't have acess to fresh coconut, desiccated coconut is good for making kerisik.
You can buy packed kerisik nowadays, but it may not be fresh and sometimes there can be a slight odour because the coconut oil that is extracted from it has started to turn rancid.
 



Ingredients:
  • Freshly grated coconut

Method:
  1. 2 cups of freshly grated coconut It will turn into about 3 tablespoons of grounded kerisik.
  2. Place a wok on a low flame with a spatula to mix the coconut
  3. Keep on stirring because you want all the coconut to be evenly brown color. This may take 15 minutes or so
  4. When you smell the aroma, stop and remove the coconut and in grind it, you can use an electric dry grinder (the one for grinding spices) or simply use a pestel and mortar.
  5. It will develop an oily sheen when ground enough.
  6. A little of the ground kerisik goes a long way and you can prepare it in bulk and freeze it as well.