Kerisek kelapa is a traditional ingredient prepared by toasting grated coconut over low heat until it becomes brown and aromatic. During cooking, the natural oils are released, giving the kerisek a soft and crumbly texture. The flavour tastes deep, nutty, and slightly sweet. Kerisek blends easily into curry pastes and sauces. It is essential in rendang, kerabu, and various Malay dishes because it adds body, colour, and a rich coconut aroma. Many cooks use kerisek to thicken gravies and enhance the natural taste of meat and vegetables.