Toasting coconut brings out the nutty flavor and the crunchy crisp texture. And, many recipes call for How to Toast Coconut. In fact, I have a new one coming out later this week! yummy yummy!
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I’ve seen toasted coconut at the store, but why buy it when you can make it – your kitchen will smell fantastic, and there’s nothing like the flavor of freshly toasted coconut!
I give you two methods for How to Toast Coconut. With both, make sure you stay close by, as once it starts to toast it does so quickly, and can quickly burn if left unattended. You may end up burning the coconut if you walk away, or get distracted by Facebook (oh yeah, I’ve done that).
I’ve also read that coconut can be toasted in the microwave, however, I have yet to try that, and to be quite honest, I’m a little afraid of burning it in there (my microwave is like extra hot), so I suggest the more traditional methods of the oven or stove-top.
Every cook seems to have their favorite method, so try them both and see which one you prefer. I think the stove-top is a little easier, and since I don’t have to heat up the oven, I like that. Now, if I was already heating the oven I might be tempted to do double duty and pop the coconut in there. So, again use the method that works best for you!
Toasted Coconut Tips:
If you use sweetened coconut, it tends to brown faster due to the sugars on the coconut, so, it will take less time to brown.
Toasted coconut can be cooled and stored in the fridge for a long time, so feel free to make up extra toasted coconut. That way it can be ready at a moment’s notice!
Recipes that will help you use that toasted coconut
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How to Toast Coconut Recipe
How to Toast Coconut
Stove top method
- Place coconut in a large skillet over medium-low or low heat. Cook, stirring almost constantly for about 1 to 3 minutes or until coconut begins to brown. Do not walk away from the stove. Remove toasted coconut immediately from the pan, and allow to cool completely
- Preheat oven to 325° F.
- Spread shredded or flaked coconut on a Silpat or parchment paper set on a baking sheet, and bake in preheated oven for 3 minutes. Gently stir, and place back in the oven for 2 to 5 more minutes. Keep a close eye on the coconut so it doesn’t burn, and feel free to stir it again if needed to ensure even color. Remove immediately from the oven, and allow to cool completely.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.