Toasted Coconut

Toasted Coconut

Golden, crisp coconut flakes with a nutty aroma, ready in minutes on the stovetop.

Total 6 min Makes 1 cup Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Shredded coconut turns golden and fragrant when toasted gently in a dry skillet or oven, developing a nutty crunch that elevates desserts, granola, and curries. Stirring frequently prevents scorching since coconut's natural sugars brown quickly. Use it as a garnish for cakes, pies, smoothie bowls, or baked goods.

Ingredients

  • 1 cup unsweetened shredded coconut

Method

  1. Spread the shredded coconut in a single layer in a dry 9-inch skillet set over medium-low heat.

  2. Stir the coconut frequently with a spatula, moving it around the pan so it toasts evenly and doesn't scorch along the edges.

  3. Continue stirring until the coconut turns golden brown and smells nutty and toasted, removing it from heat as soon as it reaches the desired color since it continues to darken slightly off the heat.

  4. Transfer the toasted coconut immediately to a plate or bowl to stop the cooking and let it cool completely before using or storing.

Rate this recipe

★ 4.2 (1)

Toasted Coconut

Shredded coconut turns golden and fragrant when toasted gently in a dry skillet or oven, developing a nutty crunch that elevates desserts, granola, and curries. Stirring frequently prevents scorching since coconut's natural sugars brown quickly. Use it as a garnish for cakes, pies, smoothie bowls, or baked goods.

6 min 1 cup 45 cal

Ingredients

  • 1 cup unsweetened shredded coconut

Method

  1. 1

    Spread the shredded coconut in a single layer in a dry 9-inch skillet set over medium-low heat.

  2. 2

    Stir the coconut frequently with a spatula, moving it around the pan so it toasts evenly and doesn't scorch along the edges.

  3. 3

    Continue stirring until the coconut turns golden brown and smells nutty and toasted, removing it from heat as soon as it reaches the desired color since it continues to darken slightly off the heat.

  4. 4

    Transfer the toasted coconut immediately to a plate or bowl to stop the cooking and let it cool completely before using or storing.