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Kerisik is pounded dry toasted shredded coconut. A very important ingredient in Malaysian, Indonesian and Singaporean cooking, used in dishes like Serunding, Beef Rendang and Nasi Ulam. Exp 23rd Mar 2027 In Malaysian, Singaporean, and Indonesian cookery, kerisik, or grated and pan-toasted fresh coconut, is used to thicken dishes like curry and rendang. Since the coconut slivers are only slightly dehydrated, kerisik soaks up much of its surrounding liquids. It is the secret to the nutty caramelized flavour of a perfect rendang dish. Ingredients: Fried grated coconut To enhance flavour of rendang, kurmak, beriani, satay sauce and sambal.