Since we are going to be using toasted coconut later this week (spoiler alert), I thought maybe it would be helpful if I shared exactly how to toast coconut. It isn’t very difficult, and it really makes treats like these, extra special. Though I like untoasted coconut, I’m not sure anything else compares to the flavors of toasted coconut. It maintains its sweetness, but toasting it adds a certain depth to the flavor – a little nuttiness and a little caramel-i-ness. The texture totally changes too. It becomes more crunchy rather than chewy. It’s an easy way to step things up. There are actually three ways that you can toast coconut. I often prefer the oven method, but use the method you are most comfortable with.
- sweetened coconut
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Pour coconut in a skillet, The skillet's size may vary depending on the amount of coconut you are toasting and should be large enough to spread the coconut in an even layer across the bottom. Cook the coconut over medium heat stirring frequently to keep from burning and to promote even browning. Your coconut may not toast as evenly with this method as it will using other methods.
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Preheat oven to 300 degrees. Spread coconut in an even layer over the bottom of a cookie sheet. Bake stirring every five-ten minutes. I find that I can get by stirring it after the first ten minutes, but after that I decrease the interval time to five minutes because once it starts to brown, it does so fairly quickly and burns easily.
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Spread coconut into an even layer on a microwavable plate. Microwave for 30 second intervals, stirring in between each burst until toasted to your liking.
Adapted from Flourish (microwave method)
LydiaF says
March 24, 2014 at 11:27 amI love the smell of toasted coconut. Nice tutorial 🙂
Jasey says
March 25, 2014 at 10:03 amThanks, Lydia. It seems that I use it quite a bit and took it for granted that everyone knew how to make it – I’m glad I took the time to write it out 🙂
Jenne Kopalek says
March 24, 2014 at 11:29 amToasted coconut is good on some pies!
Jasey says
March 25, 2014 at 10:02 amI love coconut cream pie, Jenne! One of my all time favorites!
Rachel Cotterill says
March 24, 2014 at 11:48 amI love toasted coconut, it’s such a rich flavour 🙂
Jasey says
March 25, 2014 at 10:01 amMe too! I love how nutty it is! And it is perfect with caramel!
Tina says
March 24, 2014 at 12:13 pmGreat Post! I am always so afraid of burning the coconut!.
Jasey says
March 25, 2014 at 10:01 amIf you don’t mind standing at the microwave for a few minutes, it’s nearly fail proof 🙂
Lori Who Needs A Cape? says
March 24, 2014 at 12:36 pmNow this is something I’ve never attempted, sounds easier than I thought 🙂
Jasey says
March 25, 2014 at 10:00 amLori, it’s totally easy!
Hezzi-D says
March 24, 2014 at 7:16 pmThis is so helpful. I always end up burning the coconut.
Jasey says
March 25, 2014 at 10:00 amI know, I have to set timers to remind me or I do the same thing. That’s why the microwave method is handy.
Betsy @ Desserts Required says
March 25, 2014 at 6:35 amI have been toasted coconut for longer than I can remember and never knew there were options other than the toaster/oven. This is great info.
Jasey says
March 25, 2014 at 9:58 amBetsy, you will have to give them a try and let me know which is your favorite method 🙂
Rachel@ {i love} my disorganized life says
March 25, 2014 at 2:46 pmI love how super easy this is to do!
Jasey says
March 27, 2014 at 8:53 amRachel, it is so easy! I hope that after reading this post, those who might have been afraid to try, will see how easy it is and dig in!
Janelle @ Run With No Regrets says
March 29, 2014 at 7:57 pmYum! Thanks for the recipe! I love coconut and think toasting would add some great flavors to some upcoming meals. Dropping by from SITS Sharefest!
Jasey says
March 30, 2014 at 10:25 amJanelle, It’s so easy and delicious! You have to try it!
Neeraj says
January 23, 2018 at 3:33 amThis is very helpfull and thanks for sharing the post.