Ten-Minute Toasted Coconut
I’m sharing two of my favorite quick and easy methods for making toasted coconut today! They’re perfect for toasting both large and small quantities of coconut, and both take just 10 minutes. I recently shared a post on how to toast pecans, so if you saw that, you’ll notice today’s instructions are nearly identical. It’s also the same technique I used to make a coconut garnish for my coconut cream pie and coconut cookies too! I love adding toasted coconut to desserts for extra texture and tropical flavor. It’s so easy to make and truly elevates anything you add it to (Sprinkling it on chocolate coated homemade marshmallows or chocolate covered strawberries would be divine!).
Why You Should Toast Your Coconut:
Gives it a beautiful golden colorCrisps it up so it has a drier, crunchy textureMellows out the flavor and adds a toasty dimension to the tropical notes
What You Need
Making toasted coconut is so easy; in fact, you only need one ingredient:
Coconut! You can use sweetened or unsweetened shredded coconut found in the baking aisle of most grocery stores. Either version toasts just fine, so choose depending on your recipe and taste preferences.
SAM’S TIP: I love to sprinkle toasted coconut on banana pudding; it gives it a toasty, slightly tropical taste that really complements the banana flavor! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Toasted Coconut
SAM’S TIP: While you can also toast your coconut on the stove (instructions for this are in the recipe card), I personally find the stovetop method doesn’t toast as evenly as the oven. I’ll be sharing a brand new recipe that uses toasted coconut very soon, so stay tuned! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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