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
Toasted coconut is sweet, nutty, crispy and delicious! Garnish your favorite desserts or enhance any dish with a little flare of perfectly toasted coconut.
0
minutes1-1/2
cups10
minutesKeep the screen of your device on
Ingredients
1-1/2 cups 118.29 ml sweetened flaked or shredded coconut
1 1 large parchment lined baking sheet
Directions
- 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.
Notes
- Pro Tip: The less amount of coconut used, the faster it will toast. Certain brands of coconut have more moisture to bake “out” and they will take longer to toast. If you want darker edges, toast at 375, watching carefully the entire toasting time.
