Toasted coconut adds beautiful color and crunch to cakes, pies, and other desserts. Today I'm sharing my favorite toasting method that takes just 10 minutes! Recipe includes a how-to video.
2cups(240g)shredded coconutsweetened or unsweetened
Instructions
Oven Method
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).
2 cups shredded coconut
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.
Stovetop Method
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.
Video
Notes
Storing
Store in an airtight container at room temperature for several weeks.