Toasted coconut is a staple in my kitchen. The crisply toasted coconut and accentuates the nutty flavor and natural sweetness. Whenever I walk by the pantry, I reward myself with a generous pinch right out of the container. (Sometimes I grab a handful of chocolate chips AND toasted coconut.)
Certain brands of the bagged style of coconut have more water content than others and will take a little bit longer to toast. However, that does not give you permission to walk away from the oven. Regardless if you have a drier or damper coconut at the beginning of toasting, once it starts to toast it goes very quickly.
Spread out the coconut on a parchment lined baking sheet and check every 3 minutes, stirring at each interval. Below is at the first 3 minutes, the coconut I used had more moisture than what I usually used.
Pictured below is at 6-7 minutes and I let it toast for another minute.
You now have perfectly toasted coconut! This is divine on ice cream, yogurt, roasted fruit, and savory dishes. Of course I also use this for my Triple Coconut Cream Pie
Toasted Coconut
Ingredients
- 1-1/2 cups sweetened flaked or shredded coconut
- 1 large parchment lined baking sheet
Instructions
- Heat oven to 350 F.
- Spread coconut evenly onto parchment lined baking sheet.
- Place in oven and stir coconut at 3 minute intervals. Once some of the edges start to toast the rest will follow suit quickly!
- Total time is 5 to 10 minutes. Let cool on baking sheet and store in airtight container. See notes below.
