A sprinkling of toasted coconut is a great way, and perhaps one of the easiest ways, to add a little pizzazz to your favorite cakes and dessert recipes. For cake decorating, I don’t stop at sprinkles or nuts. I love using a flavorful, textured add-on like toasted coconut! It adds nuttiness and a delicate crunch to all kinds of desserts like cupcakes, layer cakes, cookies, and even a scoop of ice cream.
So, next time you want to elevate your homemade treats with a little extra flair, consider toasting coconut to lightly crunchy, golden perfection. I share three easy, different ways for how to toast coconut flakes, shredded coconut, or desiccated coconut, so no matter what your need is, you’ll always have a near-instant upgrade at your fingertips! If you’re looking for more coconut recipes, then check out my coconut cupcakes recipe, classic coconut cake, coconut cream pie recipe, and Italian cream cake recipe.
What You Need To Make This Recipe
Shredded, Flaked, or Dessicated Coconut — feel free to use any variety of coconut pieces, depending on your project. You can use either sweetened or unsweetened coconut in most of the methods.
How To Toast Coconut In The Oven
This method is best for even coloring and achieving the crispiest texture. It also takes the longest, reaching pale gold around 11 minutes and deeper golden brown around 13-15 minutes.
1. Spread coconut in an even layer on a rimmed baking sheet.
2. Bake for 15 minutes, stirring the coconut every 3 to 5 minutes, or until golden brown. Remove and let cool completely.
How To Toast Coconut On The Stove Top
I think this method is both the easiest and yields the best-tasting toasted coconut, though the texture is less crispy than making it in the oven. The coloring is also more varied, which can be a boon depending on your decorating style. Just keep a close eye on it and keep stirring for even coloring.
1. Place the coconut in a large skillet and cook over medium-high heat, stirring frequently, until the coconut is golden brown, about 5 to 10 minutes, depending on the desired color.
2. Remove from the skillet and let cool completely.
How To Toast Coconut In The Microwave
This is far and away the fastest method for toasting coconut, but it’s also the most prone to burning. Make sure to stir the coconut thoroughly between each interval in the microwave — it’ll have a tendency to only brown in one spot on the plate. You should also note that this method yields the least crispy coconut but still boasts a toasty flavor.
NOTE: The microwave didn’t work well for unsweetened coconut, so I suggest using the stove-top or oven methods if you want to toast unsweetened plain coconut flakes.
1. Spread the coconut in a large microwave-safe dish. Microwave on high in 15-second intervals, stirring between each until the coconut is golden brown, about 2 to 3 minutes.
2. Let cool completely.
Pro Tips For Making This Recipe
- Sweetened coconut has a tendency to toast faster than unsweetened because the added sugar caramelizes when exposed to heat. I tested with sweetened coconut, so just keep an eye on the coloring of your coconut if you’re using unsweetened flakes.
- Cook time will vary. These methods work for any type of coconut- shredded, flaked, or desiccated- though the cook times will be slightly different between each type because they are various sizes of flakes. Generally speaking, the smaller the pieces of coconut, the quicker they will brown.
- Stir often for even browning. No matter which method you choose, don’t forget to move the coconut around so it doesn’t burn in some spots and stay white in others!
- Use parchment paper for easy clean-up. Simply line your sheet tray or microwaveable plate with a piece of parchment. (If it’s not cooperating and rolling up on you, crumple it up into a ball, then flatten it back out.)
Frequently Asked Questions
It depends on what your aims are, but each of these simple methods works great. If even coloring and crispy texture are your top priorities, you can’t beat oven-baked coconut flakes. If taste is your biggest priority, go with the stovetop method. This is my favorite way, and it also happens to be the easiest! Finally, if you’re in a rush, the microwave is definitely the fastest. Just note that it doesn’t work well for unsweetened coconut and isn’t as crisp as the other two methods.
If you use the stovetop or oven method, you should be able to store the toasted coconut for 3-6 months at room temperature. Make sure to let it cool completely before transferring to an airtight container. If you have an extra silica packet lying around, feel free to toss it in there to prevent it from going stale, just be sure you discard it before using the coconut.
If you use the microwave method, less of the liquid will evaporate, which means the shelf life is much shorter. It’ll keep well in an airtight container at room temp for about a week, or in the freezer for about a month.
Yes! Be sure to check the label on your coconut to see if it’s made in a gluten-free facility. So long as it is and you don’t have any issues with cross-contamination in your kitchen (e.g. you don’t dip your dry measuring cup into flour and then into the coconut), toasted coconut is completely celiac-friendly.
If you love this recipe try these out!
If you’ve tried this toasted coconut recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
How to Toast Coconut
Equipment
- Large skillet
Ingredients
- 1 cup shredded or flaked coconut (100g)
Instructions
Oven Method:
- Preheat the oven to 325F.
- Spread coconut in a thin layer on a rimmed baking sheet.
- Bake for 15 minutes, stirring the coconut every 3 to 5 minutes, or until golden brown. Remove and let cool completely.
Stove Top Method:
- Place the coconut in a large skillet and cook over medium-high heat, stirring frequently, until the coconut is golden brown, about 5 to 10 minutes depending on the desired color.
- Remove from the skillet and let cool completely.
Microwave Method:
- Spread the coconut in a large microwave-safe dish. Microwave on high in 15-second intervals, stirring between each until the coconut is golden brown, about 2 to 3 minutes. Let cool completely.
Notes
- Sweetened coconut has a tendency to toast faster than unsweetened because the added sugar caramelizes when exposed to heat. I tested with sweetened coconut, so just keep an eye on the coloring of your coconut if you’re using unsweetened flakes.
- Cook time will vary. These methods work for any type of coconut- shredded, flaked, or desiccated- though the cook times will be slightly different between each type because they are various sizes of flakes. Generally speaking, the smaller the pieces of coconut, the quicker they will brown.
- Stir often for even browning. No matter which method you choose, don’t forget to move the coconut around so it doesn’t burn in some spots and stay white in others!
- Use parchment paper for easy clean-up. Simply line your sheet tray or microwaveable plate with a piece of parchment. (If it’s not cooperating and rolling up on you, crumple it up into a ball, then flatten it back out.)
Leave a Reply