Serundeng - Spiced Shredded Coconut

4.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4 cups


  • 3 tablespoon oil
  • 2 lemongrass (Indonesian: sereh), bruised and knotted
  • 10 kaffir lime leaves (Indonesian: daun jeruk)
  • 4 Indonesian bay leaves (Indonesian: daun salam)
  • 1 inch galangal (Indonesian: lengkuas), bruised
  • 400 gram shredded coconut (Indonesian: kelapa parut), fresh or frozen
  • 1 teaspoon salt
  • 1 tablespoon fish sauce (Indonesian: kecap ikan)
  • 4 tablespoon palm sugar (Indonesian: gula Jawa)
  • tamarind liquid (1 tablespoon tamarind + 3 tablespoon water, soaked, massaged, and strained)
  • Grind the following into spice paste
  • 4 red fresno chilies (Indonesian: cabe merah besar)
  • 4 dried red chilies (Indonesian: cabe merah kering)
  • 4 cloves garlic (Indonesian: bawang putih)
  • 4 candlenuts (Indonesian: kemiri)
  • 100 gram shallots (Indonesian: bawang merah)
  • 2 teaspoon ground coriander (Indonesian: bubuk ketumbar)


  1. Heat oil in a wok/frying pan on medium heat. Sauté lemongrass, kaffir lime leaves, bay leaves, galangal, and spice paste until fragrant. About 4-5 minutes.
  2. Add shredded coconut, salt, and fish sauce. Stir to mix well. Cook until rather and not lumpy, about 5 minutes.
  3. Add palm sugar and tamarind liquid. Stir to mix well. Cook until dry and fluffy, stir frequently especially towards the end to prevent burnt bits and even browning. It should have the color very close to brown sugar at the end of the cooking process.
  4. Turn off heat. Transfer to a large mixing bowl to cool. Remove lemongrass, leaves, and galangal from the serundeng. Store in a clean jar/tupperware. Consume within 1 week.

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