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Ever wondered how to toast coconut? Making it yourself is the easiest thing to do! Learn 3 simple methods for taking your shredded coconut to the next level.
Toasted coconut is one of my favorite ingredients to add to baked goods. Although I love me some coconut straight from the bag, toasted coconut is definitely my favorite.
Did you know that coconuts made their own way around the world? Of course, traders brought them with them on travels 2,000 years ago, but because it can float, it’s also thought that the coconut spread itself throughout the subtropics.
I know that’s a little more history than I regularly delve into, but coconuts are pretty fascinating. And tasty. Plenty tasty.
I find that coconut is one of those ingredients that most people either love or hate. I definitely fall into the love category.
If you also love it, find out how to toast coconut to make it even more delicious! I’ve got 3 simple methods to share with you, so let’s get to it.
WHY TOAST YOUR COCONUT?
Toasting coconut is a lot like toasting nuts in the sense that it really adds depth and brings out a lovely nuttiness that adds great flavor and texture to whatever recipe you add it to.
Toasted coconut also smells amazing and has an amazing, crisp texture. While untoasted coconut is chewy, toasted coconut is more crispy.
You don’t necessarily need or want to toast coconut every time you use it in a recipe, but it is definitely the right move in a lot of cases!
HOW TO TOAST COCONUT
Sure, you can buy toasted coconut in most baking aisles, but it usually has extra preservatives to keep it fresh. I’d much rather toast my own, especially since it’s SO easy!
Seriously, toasting your own coconut is just as simple as whipping up a buttermilk substitute or learning how to brown butter.
I have 3 methods for toasting coconut that I like to use. In this post, we’re covering:
- How to toast coconut in the oven,
- How to toast coconut on the stove, and
- How to toast coconut in the microwave.
All of these methods work for both sweetened and unsweetened coconut. However, keep in mind that the added sugar in sweetened coconut will make it toast faster than unsweetened coconut.
In the oven
If you’re already turning your oven on, you may as well use it to toast your coconut.
To do this, preheat the oven to Preheat oven to 325°F.
Spread the coconut in a thin layer onto a baking sheet. Bake for 5-10 minutes, stirring every few minutes to help the flakes toast evenly.
As soon as the coconut is toasted to your liking, move it to a bowl to cool and to stop the cooking process.
On the stove
Personally, I am a big fan of the stove-top method and it’s the one I use most.
I find I have a little more control, since I’m able to keep a constant eye on the coconut, plus frequent stirring allows for a more evenly toasted finished product.
(But the oven and microwave definitely do the trick, too!)
To toast coconut on the stove, place your coconut in a large skillet over medium-low heat. Stir the coconut frequently as it cooks.
Once the coconut is evenly golden to your liking, move it to a bowl to cool and stop the cooking process.
In the microwave
Like I mentioned, you can actually toast coconut in the microwave and as you can imagine, it’s super quick.
Start by spreading about ½ cup of shredded coconut on a microwave-safe plate.
Microwave the coconut in 30-second increments, stirring each time. Continue cooking and stirring in 30-second increments until the coconut reaches the desired level of toastiness.
USES FOR TOASTED COCONUT
There are SO many ways to use toasted coconut!
From caramel coconut chocolate chip cookies and chocolate zucchini bread to key lime coconut cheesecake and coconut cream pie, coconut is one of my favorite flavors to bake with, especially during the spring and summer months.
Toasted coconut can add flavor and texture to desserts like coconut cupcakes and would be incredible folded into key lime pie ice cream, but it’s also fantastic in homemade truffles and mini trifles.
I also love it layered in with greek yogurt and fresh berries for a delicious breakfast parfait.
The coconut world is your oyster, and all it takes is a few minutes to toast it up. Let’s get to work!
CAN YOU SWEETEN UNSWEETENED COCONUT?
Here’s a little bonus tidbit for you:
If you have unsweetened shredded coconut and would like to sweeten it up in a pinch, you can place a pound of unsweetened shredded coconut in a zip-top bag with 2 tablespoons of powdered sugar.
Give the bag a good shake and you’re good to go!
I wouldn’t toast coconut after you’ve added sugar – the sugar might burn, and you’d end up with a wasted ingredient.
How to Toast Coconut
Equipment
- Baking sheet, skillet, or microwave-safe plate
Ingredients
- shredded, shaved or flaked coconut sweetened or unsweetened
Instructions
Stove Top Method
- Place coconut in a large skillet.
- Cook over medium-low heat, stirring frequently, until the flakes are mostly golden brown.
- When coconut is toasted to your liking, remove it to a bowl to cool and to stop the cooking process.
Oven Method
- Preheat oven to 325°F.
- Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven for 5-10 minutes, stirring every few minutes.
- When coconut is toasted to your liking, remove it to a bowl to cool and to stop the cooking process.
Microwave Method
- Spread about ½ cup of shredded coconut on a microwave-safe plate.
- Microwave the coconut in 30-second increments, stirring each time. Continue cooking and stirring in 30-second increments until the coconut reaches the desired level of toastiness.
If I’d known it was this easy I’d have done more coconut toasting years ago! I always struggled to do it under the broiler and I was always scorching it. The pan method works like a charm!
Thanks so much for stopping by, Victoria! I appreciate you taking the time to comment. Happy Baking!
-Jamie
A favorite dessert of my wife an I is Buttermilk coconut pie. I have always just used coconut straight from the bag. Will toasting the coconut work in this recipe?
Hi John – I can’t say without knowing what the recipe is, but it is probably worth trying! Happy baking –
Jamie
Thanks. It so simple!
Thanks so much for stopping by!
wow, such a great idea!
I’ve never imagined of toasting coconut with the microway.
I love them a lot, often use it for toping of my ice cream or like a snack.
Thanks for sharing!!! I’d like to try this soonn
So easy, right?
So to answer my own question from earlier- since I decided to give it a try- No- you can’t- at least I couldn’t …I tried the stove method from above and while it got almost all of the leftover moisture out- it didn’t brown that pretty brown color and didn’t get crunchy or that yummy smell to it that shredded coconut does. It was worth a try since I had about 3/4 of a cup left from a cake I made…If anyone else has any ideas what to do with that small an amt of left over fresh frozen coconut I’d love to hear it- since this may happen again! Thanks!
Hi! Can you use fresh frozen coconut that has been thawed and dried with a paper towel? thanks!
I have made your Chocolate Chip Caramel Coconut cookies several times and love them. However I did not toast the coconut first. Should I??
You totally can! I’ve done made it with toasting and without. :)
Please don’t ban me from being a loyal reader, but I’m definitely in the hate category for shredded coconut, haha. Sorry! But it’s definitely still a great ingredient to bake with; and your toasting method is awesome!
WHAT?! You’re so banned! ;)
One of my best friends absolutely hates coconut anything, we’re still cool!
Thanks so much for stopping by!
@Jamie, I’m 72 years old and have always hated coconut. However, my better half brought home dinner one night and it included coconut shrimp. He knows I detest coconut, so did not suggest I help myself to it. However, it looked heavenly, so I took one. OMG, I took two more. I’m now hooked on toasted coconut because that is how it is prepared. I will be ordering a bag of shredded coconut in a couple of days and totally plan on toast it. Thanks for all the suggestions on how to toast it. Most likely I will sweeten it with my diabetic sugar as I’m guessing that is how the coconut shrimp is prepared but with real sugar. Thank you so much.
Thank you for stopping by, Mare! Happy baking!
-Jamie
Don’t forget that coconuts got to England via migrating swallows (according to Monty Python)
This is just perfect! I love using toasted coconut for decorations in cakes and desserts. It’s always delicious!
It is the best! Thanks so much for stopping by, Natalie!