Toasted coconut brings a nutty flavor and crisp crunch to oatmeal, smoothies, and desserts! Here’s how to toast coconut two ways.
- 1 cup coconut, shredded or large flakes (or any quantity; for more than 1 cup use the oven method)
- Stovetop method: Place the coconut in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the coconut is fragrant and golden brown, about 3 minutes. Stay at the stove because the coconut can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
- Oven method: Preheat the oven to 350 degrees Fahrenheit. Place the coconut on a baking sheet in a single layer. Bake for about 4 to 5 minutes until fragrant and golden brown, stirring once. Do not stray far from the oven, since the coconut can go from toasted to burned quickly. Remove immediately and transfer to a plate to stop the cooking.
- Use immediately. Or, allow to cool completely and store in an airtight container at room temperature for 1 month and frozen at least 3 months.
- Category: Essentials
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Keywords: Toasted coconut, How to toast coconut