Allow a skillet to heat up on top of your stove.
Place the desired amount of coconut in the skillet.
Allow the coconut to heat up…shaking the pan regularly to prevent burning and sticking.
Remove the pan from the heat just as it’s beginning to turn color.
Set aside and allow to cool.
The coconut will continue to turn color as it is cooling down.
In the Oven:
Spread coconut flakes on a baking sheet in a thin layer and bake in preheated 325 degree oven.
The flakes will toast very quickly and won’t take more than 5-10 minutes.
After a few minutes stir the coconut to make sure everything is browning evenly.
In the Microwave:
Spread the coconut on a microwave-safe plate.
Microwave the coconut in 30-second intervals until it begins to show signs of browning.
Continue to microwave in 30-second intervals, gently stirring at the end of each interval until it is the desired color you would like for your recipe.
- Toasted coconut can be stored in an airtight container for up to a month.
- Sweetened coconut will toast in less time because of the sugar content.
Tomorrow I will be sharing a recipe for Toasted Coconut Cashews. Hmm good!
Check out my party page to see where I am partying at this week.