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This easy recipe teaches how to toast coconut in the oven. So easy and takes only a few minutes of prep and a few minutes of baking. The end result is a deliciously toasted coconut ready for any recipe!
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Growing up, I always thought that coconut was not for me. Something about the texture was off putting so I avoided it at all costs. It wasn’t until our wedding/honeymoon (did I mention we flew the coop and got married in Hawaii??) my husband forced me to try some from a fruit stand.
I had no idea what I was missing. Coconut is incredible! Since that day my love has only grown more and more. I use the flavor in coffee, cake, frostings, chicken, shrimp… You name it, I have added coconut!
One of the first things I learned was how to toast coconut. Once you have mastered this technique, you will be adding coconut to everything!
Toasted Coconut Recipe
Ingredients for Toasted Coconut:
- Shredded coconut
That is the ENTIRE list of ingredients. Can you believe it? All you need for this simple recipe is shredded coconut.
Sweetened shredded coconut vs unsweetened:
The difference between sweetened and unsweetened coconut is all in the name. Sweetened coconut has added sugar which means it will be a little more moist and sweeter. This makes it ideal for baking and takes just a smidge longer to toast. Unsweetened has no added sugar and tastes just as great! Toasting time will be slightly less for this version, so watch it closely!
How to toast coconut in the oven:
- Preheat the oven to 350 degrees.
- Line a baking tray with parchment or silicone baking mat.
- Spread your coconut flakes in an even layer on your baking tray.
- Bake for 8 to 10 minutes, stirring your coconut every 2 minutes.
- Remove from the oven when desired coloring is achieved, we like a lighter brown with small bits of white, but also enjoy a darker brown.
Be sure to watch the coconut as it bakes closely. Once it starts to toast it will toast quickly. Especially the edges. Check every minute or so being sure to stir for even baking.
How to store toasted coconut:
We keep our toasted coconut stored in a zip top bag, jar, or air tight container in a cool dry place. When stored properly, toasted coconut can last up to a month.
Recipes using toasted coconut:
- Hot chocolate
The possibilities are endless.
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We like to use sweetened coconut, but this recipe works with unsweetened as well. Be sure to stir the coconut every two minutes. The edges will bake much faster than the center.
We like to use sweetened coconut, but this recipe works with unsweetened as well.
Be sure to stir the coconut every two minutes. The edges will bake much faster than the center.