How to toast coconut
- January 13, 2009
- Cooking, Savory Stuff, Sweet Stuff
- 12 comments
Shredded coconut is an ingredient that is packed with possibilities, both in terms of texture and flavor. Raw shredded coconut, whether you prefer sweetened or unsweetened, has a sweet coconut taste and a chewy texture. Toasted coconut still has the same basic flavor, but it also has a caramelized nuttiness and a crisp-chewy texture that raw doesn’t offer. It’s easy to toast coconut at home and it’s a great way to maximize the coconut flavor in a recipe or to change the texture of a favorite coconut recipe, like macaroons, by switching raw and toasted.
You can toast coconut in the oven or on the stove top. To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 300F for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. To toast coconut on the stove top, spread shredded coconut into a large skillet (or small, if you only need a small amount) and cook over medium heat, stirring frequently, until coconut is mostly golden brown. Coconut will probably brown a bit less evenly in a skillet than in the oven.
Before you start, keep in mind that coconut can burn very easily, so it’s better to take your time than to try and increase the heat and rush the toasting.
12 Comments
This weekend I tried to make granola for the first time, and the coconut definitely burned- it was disappointing, but I learned my lesson! Thanks for the tips!
thanks I love coconut
great tips!
Have you ever noticed how toasted coconut gags you when you open the oven? What’s that all about?
I *love* toasted coconut! Everytime I need some for a recipe, I end up eating a lot of it plain.
I’ve never had good luck with the baking sheet and toasting coconut. I’m always flipping it out of the side into the oven or on the floor. I have started using a 3″ cake pan (diameter depends on the amount of coconut I’m toasting). I find I have better control over losing coconut while I easily toss it and rotate it. It might take a little longer since I make it pretty deep and store leftovers in a plastic container to easily have it ready for the next recipe. But I find it is much easier to stir with some sides to keep it in the pan!
Thank You So Much.I was cooking Samoaa Cookies and my dad and I were arguimg about how we should toast the shredded cocanuts He said to put tham in the toaster oven.But I was so right.Now I taste a Sweet Cocanut Victory!