Meggan Hill
• Updated
5 from 15 votes
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Learn How to Toast Coconut in the oven or in a skillet. This simple tutorial works for both sweetened and unsweetened coconut and adds a golden hue and irresistible crunch.
Toasted coconut is one of my favorite dessert toppings. Whether you sprinkle over fudge on an ice cream sundae or roll your caramel apples in it, it’s upgrades any sweet to sweetest.
Like roasting pecans, almonds, walnuts, or any other nuts, coconut can usually be improved through toasting no matter what the recipe calls for. It’s easy to do in the oven or in a skillet, and it makes everything just a little better.
Table of Contents
- Recipe ingredients
- Ingredient notes
- Step-by-step instructions
- Recipe tips and variations
- Recipe FAQs
- How to Toast Coconut Recipe
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Coconut: Flaked coconut has been grated into small strips and then dried, although it’s not bone-dry and retains some softness due to moisture. Toasting the coconut removes the moisture which adds a lovely golden hue and a nutty crunch. Shredded coconut is dryer and sometimes called desiccated coconut.
Step-by-step instructions
Stove-top method:
- In a medium skillet over medium-low heat, add coconut in an even layer.
- Toast coconut until lightly browned and fragrant, stirring frequently, about 3 to 5 minutes.
Oven method:
- Preheat oven to 325 degrees. Spread coconut evenly on a rimmed baking sheet.
- Bake until lightly golden and fragrant, stirring frequently, about 5 to 10 minutes.
Recipe tips and variations
- Yield: This recipe makes 1 cup of toasted coconut, but you’ll end up with as much toasted coconut as the amount of raw that you started with.
- Storage: Cool completely, then store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 1 month.
- Freezer: Store cooled, toasted coconut in the freezer for up to 3 months. Thaw at room temperature before using.
Recipe FAQs
Is it better to toast coconut in the oven or in a skillet?
Both methods are valid although one may suit your particular recipe better. Oven-toasting allows you to toast more coconut at once with less stirring. You also infuse your house with a lovely coconut smell. Skillet-toasting can be faster because you can directly control the heat, but you have to stir it often to prevent scorching if you do so. You also don’t have to wait for your oven to preheat.
How do you make shredded coconut?
To make shredded coconut, grate or shred the meat of a coconut with a box grater or food processor. Then, dry out in an oven on the lowest temperature (aim for 140 degrees) for an hour or more, until dry.
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How to Toast Coconut
By Meggan Hill
Learn how to toast coconut in the oven or in a skillet. This simple tutorial works for both sweetened and unsweetened coconut and adds a golden hue and irresistible crunch.
Cook Time 5 minutes mins
Total Time 5 minutes mins
Servings 4 servings (¼ cup each)
Course Dessert
Cuisine American
Calories 140
5 from 15 votes
ReviewPrint
Ingredients
- 1 cup Flaked, shredded or shaved coconut sweetened or unsweetened (see note 1)
Instructions
Stove-top method:
In a medium skillet over medium-low heat, add coconut in an even layer. Toast coconut until lightly browned and fragrant, stirring frequently, about 3 to 5 minutes.
Oven method:
Preheat oven to 325 degrees. Spread coconut evenly on a rimmed baking sheet.Bake until lightly golden and fragrant, stirring frequently, about 5 to 10 minutes.
Recipe Video
Notes
- Coconut: Flaked coconut has been grated into small strips and then dried, although it’s not bone-dry and retains some softness due to moisture. Toasting the coconut removes the moisture which adds a lovely golden hue and a nutty crunch. Shredded coconut is dryer and sometimes called desiccated coconut.
- Yield: This recipe makes 1 cup of toasted coconut, but you’ll end up with as much toasted coconut as the amount of raw that you started with.
- Storage: Cool completely, then store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 1 month.
- Freezer: Store cooled, toasted coconut in the freezer for up to 3 months. Thaw at room temperature before using.
Nutrition
Serving: 0.25cupCalories: 140kcalCarbohydrates: 5gProtein: 1gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 8mgPotassium: 115mgFiber: 3gSugar: 2gVitamin C: 1mgCalcium: 6mgIron: 1mg
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Meggan Hill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
