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    Home » Recipes » Recipe

    How to Toast Coconut

    Published: Oct 16, 2019 · Modified: Nov 15, 2019 by Fox Valley Foodie · This post may contain affiliate links

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    How to toast coconut #coconut #recipe #toasted

    Learning how to toast coconut is exceedingly simple, and only takes a few minutes. Toasted coconut can take your dishes to the next level!

    Confession. When I planned out my content calendar, I was not planning to teach you all how to toast coconut today, or tomorrow, or at all really. The truth is, I had planned to create a different dish, but went to the store and absentmindedly bought the wrong main ingredient. Whoopsie! So, I improvised with what I had on hand: coconut flakes!

    How to toast coconut

    Toasted Coconut

    Toasted coconut can be ordered on Amazon (affiliate link), however, it is rather difficult to find in many supermarkets. The truth is, it is so easy to make yourself, there isn't really a reason for you to buy it. It is simply shredded, shaved, or flaked pieces of coconut cooked until light brown and crispy.

    The other benefit of toasting your own coconut is you get to decide how toasted it becomes. Some people like all of the shreds crispy and brown, others like a mixture. Me personally, I prefer to have most of the shreds nicely toasted while leaving some white for a mixture of texture.

    Toasted Coconut

    How to Toast Coconut

    You can use any type of coconut for toasting: sweetened or unsweetened, shredded, shaved, or flaked. They will all toast up nicely in an oven, stovetop skillet, or microwave.

    How to Toast Coconut in Oven

    Toasting coconut in the oven is the most time-consuming method, and possibly my least favorite, but it works well, particularly for large batches. Preheat the oven to 350 degrees and toast for 10 minutes on a parchment paper-lined baking sheet (affiliate link). You will want to stir the flakes as they bake about halfway through cooking, and again with a couple of minutes remaining. When toasting coconut in the oven it is important to keep an eye on them to ensure they don't overcook.

    How to Toast Coconut in Skillet

    Using a skillet to toast coconut is my favorite method. It is quick, easy, and you have a lot of control. Set a nonstick skillet over medium-low heat and add your coconut. Stir frequently for even toasting and let cook for about 5 minutes, or until they reach your desired level of doneness.

    How to Toast Coconut in Microwave

    I don't use my microwave much for cooking, but it is another quick and easy method you can utilize. Spread a thin layer of coconut on a glass plate and cook for 30 seconds at a time on high heat, stirring after each cooking session, and repeat until they reach your desired toastiness.

    How to toast coconut - recipe

    How to Store Toasted Coconut

    Toasted coconut does not need to be refrigerated. Simply store it in an air-tight container and it should stay fresh for a few weeks. Alternatively, toasted coconut can be stored in the freezer for an even longer shelf-life.

    Uses for Toasted Coconut

    Toasted coconut is great in sweets and desserts, such as topping my banana pudding cheesecake, or using as an ingredient in granola bars. They can also be used in savory dishes as a topping for my coconut milk rice, or chicken coconut curry.

    How to toast coconut

    How to Toast Coconut

    Learning how to toast coconut is exceedingly simple, and only takes a few minutes. Toasted coconut can take your dishes to the next level!
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    Course: Snack
    Cuisine: American
    Prep Time: 1 minute
    Cook Time: 5 minutes
    Total Time: 6 minutes
    Servings: 8
    Calories: 70kcal
    Author: Fox Valley Foodie

    Ingredients

    • 1 cup sweetened or unsweetened coconut flakes (shredded, shaved, or flaked)

    Instructions

    Stovetop

    • Heat a nonstick skillet over medium-low heat and add coconut. Spread into a thin layer and cook for 5 minutes, stirring frequently to ensure even cooking. Coconut is done when it turns light brown.

    Oven

    • Preheat oven to 350 degrees.
    • Spread coconut on a baking sheet lined with parchment paper and place in the oven for 10 minutes, stirring halfway through and again with a couple of minutes left to bake.
    • Keep your eye on the coconut while baking to prevent overcooking.

    Microwave

    • Spread coconut on a large glass plate and place in the microwave for 30 seconds on high heat. Stir the coconut and continue to cook 30 seconds at a time until the coconut is light brown and crispy.

    Notes

    It doesn't matter how much coconut you use. Rather, you just want to make sure you are spreading the coconut shreds in a thin layer for cooking, otherwise it will not cook evenly if there is too much cooking at once. An oven is better for bigger batches (1+ cup), skillet for medium batches (1 cup), microwave for small batches.
    This recipe works for sweetened or unsweetened coconut, but you can expect sweetened to cook faster than unsweetened due to the sugar content.
     
    IF YOU LIKED THIS RECIPE check out my sweet potato hash browns as well!

    Nutritional Information

    Calories: 70kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 4mg | Potassium: 58mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

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