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Ever wondered how to make Toasted Coconut? Do it THIS WAY! I’ve been toasting coconut for years and have tried all the methods (stove, microwave, oven) and this is the easiest way to do it without burning it. You can toast coconut for any recipe if you use my method.
So many recipes call for “toasted coconut” and that can be confusing if you do not know how to do it. Or maybe you have tried it, but it ended up burnt! This post is here to make sure you never face that confusion, or burn smell, again. I have tried just about every possible way to toast coconut, and this is the best way with the best flavor!
Best Way to Toast Coconut
I’ve tried toasting coconut in the microwave and in the oven, but my favorite way to do it is on the stovetop. I find that cooking coconut (or nuts) on the stove top method makes me pay more attention to them, ensuring that it doesn’t burn. Burned coconut smells horrible so doing the stovetop method is the easiest way to avoid that!
I always start with sweetened shredded coconut. You can use any brand or any type of basic coconut. This is what you buy in the baking aisle (also called angel flake). You can also do this with unsweetened coconut if that’s what your recipe calls for.
How to Toast Coconut on a Stove Top
- Use a frying pan or large skillet on the stove instead of baking it in the oven. It’s easier to watch and keep it moving this way.
- Use medium-low or low heat to cook it.
- Stir almost constantly until it begins to brown. Do not walk away from the stove; coconut goes from golden brown to burned very quickly.
Expert Tips
- Always keep stirring your coconut while you’re toasting it. Otherwise it will burn!
- Make sure to stir the sides of the pan and keep it turning from the bottom so it toasts evenly.
- Once it’s brown, immediately remove it from the heat and transfer from the hot pan to a plate or bowl to cool completely to room temperature. If you leave it in the hot pan it will continue to cook and possibly burn.
- Put this toasted coconut on top of a smoothie bowl, yogurt parfaits, or any pies and cakes that use coconut like coconut cream pie! It is a great topping for any coconut desserts
FAQs
It’s best to store toasted coconut in an airtight container or bag. I always put it in the refrigerator as well, which makes it last longer. It will last 3-4 weeks in the refrigerator.
You can keep this recipe in the freezer for up to 3 months.
How To Toast Coconut Recipe
Ingredients
- 1 cup shredded sweetened or flaked coconut
Instructions
- Place a small frying pan over medium-low heat. Add the coconut and break up any chunks using a wooden spoon.
- Cook, stirring almost constantly, until the coconut begins to steam and brown. Turn the heat to low and continue stirring constantly as the coconut browns.
- Do not walk away – it will go from brown to burned very fast.
- As soon as the coconut is browned to your liking, immediately remove pan from heat and remove the coconut from the hot pan to a bowl or plate to cool.
- Use as desired for garnish. Store in an airtight bag or container in the refrigerator for up to 2 weeks.
Recipe Video
Recipe Notes
- Do not walk away from the stove. It will seem like your coconut isn’t browning but then all of a sudden it does and will burn fast.
- Stir constantly to avoid hot spots that burn.
Perfect way to toast coconut. Sounds simple. when you know it!
THIS WAS THE EASTIEST PIE I HAVE EVER MADE ,AND HUBBY LOVED IT SOOOOO MUCH !!!
American living in Europe for much of each year. Most of your recipes call for packaged and/or pre-prepared ingredients, not available in most/all European markets. An aside with ideas for substitutes or basic recipes for pudding, cake mix, sauces, etc would be great. Thanks
Today was the first time I’ve ever made toasted coconut (part of a recipe for my dad’s birthday), and this worked perfectly on the first try!! I toasted up about a cup and a half in my cast iron skillet — I had the burner temp on 4-5 (it goes 1-9/High) for the first 4 minutes, which is when I started to see the first beginnings of toasting. I turned the heat down to 4, and kept going for another 5 minutes. I spread & stirred it continuously just like you recommended — perfectly toasted in 9 minutes! Thank you so much!
*Also, not sure why the person who burnt her coconut in the oven following another recipe gave this recipe 2 stars! Try it, it is SO easy (and I am not a gifted cook)!
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