Toasted Coconut adds beautiful color and crunch to cakes, pies, and other desserts. Today I’m sharing my favorite toasting methods that take just 10 minutes! Recipe includes a how-to video.
Ten-Minute Toasted Coconut
I’m sharing two of my favorite quick and easy methods for making toasted coconut today! They’re perfect for toasting both large and small quantities of coconut, and both take just 10 minutes.
I recently shared a post on how to toast pecans, so if you saw that, you’ll notice today’s instructions are nearly identical. It’s also the same technique I used to make a coconut garnish for my coconut cream pie and coconut cookies too!
I love adding toasted coconut to desserts for extra texture and tropical flavor. It’s so easy to make and truly elevates anything you add it to (Sprinkling it on chocolate coated homemade marshmallows or chocolate covered strawberries would be divine!).
Why You Should Toast Your Coconut:
- Gives it a beautiful golden color
- Crisps it up so it has a drier, crunchy texture
- Mellows out the flavor and adds a toasty dimension to the tropical notes
What You Need
Making toasted coconut is so easy; in fact, you only need one ingredient:
- Coconut! You can use sweetened or unsweetened shredded coconut found in the baking aisle of most grocery stores. Either version toasts just fine, so choose depending on your recipe and taste preferences.
SAM’S TIP: I love to sprinkle toasted coconut on banana pudding; it gives it a toasty, slightly tropical taste that really complements the banana flavor!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Toasted Coconut
- Scatter coconut over your baking sheet and bake for 5 minutes.
- Remove from oven and toss with a spoon before baking for another 5 minutes until toasted.
SAM’S TIP: While you can also toast your coconut on the stove (instructions for this are in the recipe card), I personally find the stovetop method doesn’t toast as evenly as the oven.
Frequently Asked Questions
Yes! You can toast pretty much any kind of coconut with this method; unsweetened or sweetened, flaked, shredded, etc. I even think this method will work with fresh coconut, but it will probably take a few minutes longer since it’s more moist.
Quite a long time, actually! You can keep it in an airtight container at room temperature for a few weeks.
I’ll be sharing a brand new recipe that uses toasted coconut very soon, so stay tuned!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
How to Toast Coconut
- 2 cups shredded coconut sweetened or unsweetened (240g)
- Preheat oven to 350F (175C).
- Spread coconut evenly over an ungreased cookie sheet. Transfer baking sheet to 350F (175C) preheated oven and cook for 5 minutes (Note: if you are using a very dark or black baking sheet, cook for only 4 minutes).
- Remove from oven and use a spatula to turn/stir the coconut, once again redistributing evenly over the baking sheet. Return to 350F (175C) oven and bake another 5 minutes (Note: if you are using a very dark or black baking sheet, check after 4 minutes).
- If coconut is not adequately browned, return to the oven in 2 minute increments, stirring in between, until coconut is toasted.
- Allow coconut to cool before using.
- Add coconut directly to a large skillet over medium-low heat.
- Cook, stirring frequently, until coconut is browned/toasted.
- Remove from heat and allow to cool before using.
StoringStore in an airtight container at room temperature for several weeks.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.