Toasted Coconut

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December 24, 2011 by Flora Dawn

Although coconut is quite delicious straight from the package, toasting it for a few minutes give it a slightly crunchy and dried texture that is perfect for many recipes. And it’s lightly browned color makes it perfect for garnishing.

On occasion I have seen prepackaged toasted coconut, however it is quite expensive and not always available. Besides, it is super easy and less expensive to simply toast it at home in the oven.

I know some people recommend only toasting the coconut until dry, removing it from the oven before it gets any color; but I think a golden brown color on the coconut is attractive and flavorful, so that is how I make it.

Toasted Coconut

You could easily use more coconut, but be sure to only bake it in a thin layer, so that it browns evenly.

  • 2 cups shredded coconut (I used sweetened)
  1. Preheat oven to 300. Spread coconut in a thin layer on a rimmed baking sheet or pie plate. Place in oven and bake about 15 minutes, stirring frequently, until coconut is dry and slightly golden in color (you don’t want to over brown it). If you prefer a colorless toasted coconut, simply watch it more closely and remove it from the oven as soon as it appears dry, but hasn’t quite began to change color.
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