How To Toast Coconut
Learn how to toast coconut three different ways - in the oven, microwave, or a skillet. Perfect for cakes, pies, and so much more!
- 1 -2 cups sweetened shredded coconut or sweetened coconut flakes
To toast the coconut in the oven:
Preheat oven to 350°F (177°C). Spread the coconut into one even layer on a large baking sheet.
Bake at 350°F (177°C) for 8-12 minutes, stirring a few times so that the coconut browns evenly. Once the coconut is lightly browned, remove it from the oven and cool completely on the baking sheet.
To toast the coconut in the microwave:
Add the coconut to a microwave-safe baking dish and spread it around into one even layer. Microwave on high in 30-second intervals, stopping after each interval to stir the coconut around. Once the coconut starts to lightly brown, microwave in 15-20 intervals, stirring well after each one.
Once all of the coconut is lightly browned (about 4-6 minutes), carefully remove the dish from the microwave (it will be hot, so make sure to use oven mitts!) and transfer to a wire rack to cool completely.
To toast the coconut in a skillet:
Add the coconut to a large skillet and spread it around into one even layer. Place the skillet over low-medium heat, stirring often, until the coconut is lightly browned (about 5-10 minutes).
Remove the skillet from the heat and spread the coconut on a baking sheet to cool completely.
Store toasted coconut in an airtight container at room temperature for 2-3 weeks.
When toasting the coconut with any of these methods, make sure to keep a close eye on it. The coconut can go from lightly browned to burned quickly!