Y’all saw my post for the award-winning Triple Threat Coconut Cream Pie right?
You haven’t? Check it out because this tutorial goes perfectly with it and many other recipes. One of my most popular coconut recipes is the Coconut Banana Bread! That’s a recipe worth checking out too!
If you haven’t done much cooking with coconut, this tutorial on how to toast coconut will come in handy because many recipes call for toasted coconut.
There’s something about toasted coconut that brings out the coconutty flavor (is coconutty even a word? No? I’m making it one.). Toasted coconut has a caramelized goodness with a nutty, crispy-chewy texture that you can’t get from raw coconut. It really enhances cakes, dessert bars, breads, and cookies.
First off, there are several different forms of coconut. What I mean by that is, it is packed with different possibilities. Do you want raw shredded coconut? Sweetened? Unsweetened? Flaked? Shaved? It truly is your preference.
TO SWEETEN COCONUT
If you have unsweetened coconut but your recipe calls for sweetened? It’s simple to sweeten without running to the store to get the sweetened version. With a large zip-top bag, pour a pound of unsweetened coconut into the bag, add 2 tablespoons powdered sugar, zip the top and shake well until incorporated. See? Simple.
Toasting coconut is probably one of the easiest things you can do and it’s nothing to be intimidated about. Depending on your preference, you can toast coconut in the oven or on the stove top. Here, I will demonstrate the stove-top method. This is my favorite technique:
STOVE TOP METHOD:
Before you start, keep in mind that coconut is easy to burn if you don’t take your time. For you who are impatient, turning up the heat might cook your coconut faster, but it will burn. Period. Especially if you are using sweetened coconut. Remember, patience is a virtue in the kitchen.
First step? Turn the stove up to medium heat. Dump the amount of coconut you want to toast in a skillet. It will take a moment for the heat to dry out the coconut and begin browning. Plan on 5-10 mins from start to finish. To brown the coconut evenly, stir frequently.
After a few few minutes, you will begin to see it brown. See that single brown flake? Progress…
- Shredded, Shaved, or Flaked Coconut. Sweetened or Unsweetened.
- Warm the stove on medium heat.
- In a large skillet, add the amount of desired coconut to toast.
- Stirring frequently, allow the heat to dry out and begin browning the coconut. Keep stirring until flakes are mostly golden brown. Sweetened coconut browns faster.
- Preheat oven to 350 degrees Fahrenheit.
- Spread a thin layer of coconut on a baking sheet and bake for 5-10 mins, checking and stirring frequently until flakes are mostly golden brown. Remove from oven and allow to cool.