Roast the grated coconut over medium-high heat until the color turns brown. Grind the roasted coconut with pestle and mortar or spice grinder until become a paste and the oil comes out. Set aside.

Grind all the grind seasoning ingredients with a hand blender or wet mill. Transfer the seasoning mixture to a wok and combine it with coconut paste, coconut cream, bay leave, lime leave, lemongrass, cinnamon, clove, and water. Stir until well combine then add beef tenderloin, stir again coat and turn on the heat over medium heat.

Cover the wok with the lid and bring to boil. After boil, reduce the heat to low and simmer the beef rendang until water evaporates and the beef is tender, about 2 hours. Keep checking and stirring every now and again. Turn off the heat.

Serve beef rendang with warm rice. Enjoy!