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!
Servings: 8
Calories: 70kcal
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!
Nutrition
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