FROSTINGS, CONDIMENTS & SAUCES

Easy Toasted Coconut

October 4, 2021

Easy homemade toasted coconuts that turn the traditional coconut flakes into a deeper nutty flavor. It can be used in many recipes that call for coconut and made in a skillet on a stove top or in the oven.

I am sitting here on a kitchen table writing this blog post while waiting for my coconut cream pie to chill in the fridge. With a plate of freshly toasted coconut flakes as a snack. Yes, a snack. They are too good not to sneak in by finger while you are waiting for something.

There’s nothing quite like the taste of freshly toasted coconut flakes. It wins every time I make coconut desserts like coconut cream pie or toasted coconut cookies. A perfect finishing touch. They are crunchy, deeply flavorful and maximize the coconut flavor in every bite. I used to toast a whole bag of coconut flakes and store them in a jar for further use as I know I will use it very soon and frequently. I am a coconut lover. 

 

I prefer to use the sweetened coconut flakes over the unsweetened one but this recipe works well for both. You can toast the coconut in a skillet on a stove top or in the oven (tossing the coconut on the stove is my favorite way). Both came out with great results: perfectly crispy, golden brown edges and caramelized nutty taste.

HOW TO TOAST THE COCONUT

It’s quicker and easier to toast coconut on the stove top as you can easily watch it. Use a skillet that is large enough to fit the coconut in an even layer. Turn the stove on medium-low heat and toast for 3 to 5 minutes, or until the coconut is golden brown and fragrant. Stir frequently when the coconut toasts for evenly toasted coconuts and to prevent from burning. Transfer the toasted coconut to parchment paper and let it cool completely before using.

For the oven, spread the coconut evenly on a rimmed baking sheet. Bake for 3 to 4 minutes, stir frequently and bake for extra 3 minutes. When the coconut is browned, remove from the oven. Transfer the coconut to a sheet of parchment paper and let it cool completely.

 

More Coconut Recipes:

Easy Toasted Coconut

Easy homemade toasted coconuts that turn the traditional coconut flakes into a deeper nutty flavor. It can be used in many recipes that call for coconut and made in a skillet on a stove top or in the oven.
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Dessert, Snack
Servings 1 cup

Ingredients
  

  • 1 cup (120g) shredded/flaked coconut

Instructions
 

Stove Top Method

  • Spread the coconut flakes in an even layer in a skillet and toast over medium low heat until golden brown and fragrant, for 3 to 5 minutes. Stir frequently to prevent the coconut from burning.
  • Transfer the toasted coconut to parchment paper and let it cool completely before using.

Oven Method

  • Preheat oven to 325°F.
  • Spread coconut flakes on a baking sheet in an even layer and bake in preheated oven for 6 to 8 minutes, stirring frequently to prevent burning (I recommend stirring after 2-3 minutes so coconut can be baked evenly). Watch it carefully the last couple of minutes as it can go from toasted to be burnt very quickly.
  • Transfer the toasted coconut to parchment paper and let it cool completely before using.

Notes

This toasting method works well for both sweetened and unsweetened coconut, however the sweetened coconut will toast faster and be easier to get burnt.
Sweeten unsweetened coconut: add about 4-6 teaspoons of sugar into 4 tablespoons of hot water and stir until dissolved, then mix in your unsweetened coconut and let the mixture absorb the sugared water. Let the mixture dry out for about 30 minutes then you are good to go.

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