Kerisik (Jawi: كريسيق), also known as ambu-ambu in Minangkabau and kelapa gongseng in Indonesian, is a condiment or spice made from grinding toasted and grated coconut used in cooking among the Malay and Minangkabau communities of Indonesia, Malaysia[1] and Singapore.

Kerisik is used in dishes such as kerabu salads, nasi ulam, gulai and especially rendang as a gravy thickener.

Dried grated coconut can also be used, however, the resulting paste is not as fragrant.

This leaves the kerisik with only the nutty taste and with a bland and husky aftertaste.

This 'C' grade kerisik floods the market, confusing customers.