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.
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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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