Tips and How-To's

How to Toast Shredded Coconut

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Shredded coconut flakes are usually purchased in an untoasted form, and come in both sweetened and unsweetened. You can use either for the majority of recipes, but for this example the sweetened variety was used. Toasting coconut flakes not only creates a rich color for toppings, but releases a warm, nutty flavor and makes the kitchen smell amazing.


The most common methods to toast shredded coconut is either the stove-top method, or the oven method. Either way produces the same result, but the stove-top method is a bit faster and as such, more likely to burn if you’re not watching it (speaking from experience there).

Stove-top method: Spread the coconut flakes in an ungreased, medium to large skillet and cook on low heat. Avoid using a castiron skillet as the nonstick option is best for this. Continuously turn the shredded coconut to keep it from burning. This method is best for deep browning and will produce vibrant colors with the shredded coconut flakes.

Oven method: Line a baking sheet with parchment paper and set the oven to 325 degrees. Spread the coconut flakes across the sheet, and bake for about ten minutes. Make sure to carefully take out the baking sheet and spread/flip these with a spatula every few minutes. This produces a more uniform color and is great for larger batches of toasted coconut flakes.

Toasted Shredded Coconut Flakes

Course: Tips and How-To’sDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 1 cup shredded coconut flakes (or as desired)

Directions

  • Oven Method:
  • Preheat oven to 325 degrees and line baking sheet with parchment paper. Spread out coconut flakes and cook for ten minutes, turning carefully to brown evenly.
  • Stove-Top Method:
  • Spread coconut flakes in medium to large nonstick skillet. Toast on low heat, continuously turning to avoid burning.

Notes

  • Tip: Store toasted coconut flakes in an airtight bag or container at room temperature for up to a week.

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