World Flavors Cookbook

Serundeng (Spiced Toasted Coconut)

Freshly grated coconut dry-fried with shallots, garlic, and spices until golden and crispy — the essential Indonesian condiment sprinkled over rice.

Cuisine: Indonesia

Ingredients

• 200g freshly grated coconut (or desiccated, soaked)
• 4 shallots, minced
• 2 cloves garlic, minced
• 1 tsp coriander powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tbsp palm sugar
• 1 tsp tamarind paste
• Salt

Instructions

1. Mix all ingredients with coconut.
2. Cook in a dry pan (or with a little oil) over medium heat.
3. Stir constantly for 20-25 minutes until completely dry and golden.
4. The coconut should be crispy and fragrant.
5. Cool completely before storing in an airtight jar.