Toasting coconut lends a richer nuttier taste, crunchier texture, & a beautiful golden hue that makes your coconut pie, cake, bars, or macaroons pop!
Want to get my attention?
Put all of the following in front of me:
1. Anything Oreo
2. Anything lemon
3. Anything cinnamon
4. Anything coconut
Well, that’s the short list anyway.
Let’s talk about that last one – coconut.
I love it. I use coconut milk a lot in cooking, and coconut flakes a lot in baking. While I tend to use chewy coconut straight from the bag in my desserts, I wouldn’t even think to use it as a topping. For that, it needs to be toasted!
Shredded, shaved, or flaked coconut – sweetened or unsweetened – all add flavor to so many desserts. But toasting coconut lends a richer nuttier taste, crunchier texture, and a beautiful golden hue that makes your coconut pie, cake, bars, or macaroons pop!
There are two different ways to toast coconut – oven and stove top. They are both equally effective, but I prefer the stove top method. It’s faster, gives you more control, and provides more uniformity to all the flakes, since you’re constantly stirring.
Toasted coconut can be stored in an air tight container up to a month (or longer in the freezer), but as time goes on, it will lose some of that sharp flavor.
Keep some on hand and bring new life to yogurt or oatmeal by just tossing in a tablespoon or two!
How to Toast Coconut
- 1 cup Shredded , Shaved, or Flaked sweetened coconut
- Using a small or large skillet (depending on how much you’re toasting), spread coconut out and cook over medium heat, stirring frequently, until flakes are mostly golden brown; about 5 minutes.
- Remove from heat and transfer to a plate or bowl to cool.