Thai Toasted-Coconut

Toasting the Coconut - Place the grated coconut meat in a bare (not-oiled) skillet or wok over medium heat. Toast the coconut slowly, stirring around with a spatula to evenly disperse the heat. Continue to toast until the slivers of coconut are golden brown and toasty-smelling. Some slivers may toast more slowly or quickly than other slivers; don't worry as long as the general distribution is golden brown, with perhaps a few darker and white slivers in the mix. The entire process, set over low heat, should take five to ten minutes. Transfer the toasted coconut to a bowl and allow to cool.
Grinding or Pounding the Coconut - Depending on your preferred consistency, either place the coconut meat in the food processor and pulse until it resembles sawdust (about one minute) or pound the coconut by hand in a mortar and pestle. For rendangs, I like to leave the coconut shreds lightly pounded so that their unique juiciness and texture are still recognizable once mixed into the dish. Makes several cups of kerisik.