Have you ever wondered how to toast coconut? Well, learn how in this post! I’ll show you how to toast coconut on the stovetop and in the oven! My methods work great for shaved coconut, and shredded coconut – both sweetened and unsweetened!
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Similar to toasting nuts, toasting coconut is one of those extra steps in a recipe that just elevates the entire dish. It’s so easy to do and it’s my go-to garnish for fruity desserts and even rice!
From this Coconut Cream Cake and Toasted Coconut White Chocolate Macadamia Nut Bars to Coconut Cream Pie Cheesecake Dip, toasted coconut is one of my favorite add-ins to bake with! I especially love using toasted coconut during the spring and summer!
Toasted Coconut on the Stovetop:
I personally like toasting coconut in a skillet best. Here’s why:
- You have more control over the heat so toasting is faster.
- No need to wait for the oven to preheat.
- I always have eyes on the coconut, and I never have to set a timer to go check on it.
- You don’t have to heat up the entire oven to make toasted coconut. This is a definite pro during the summer!
Toasted Coconut in the Oven:
- Although toasting coconut in the oven isn’t my favorite method, it does have its pros.
- You can toast more coconut at a time because the baking sheet has more surface area than the skillet does.
- You don’t have to stand watch while toasting the coconut, you can set a simmer and come back every few minutes.
Other uses for Toasted Coconut:
- Sundae topping
- Use in fruit and yogurt parfaits
- On top of oatmeal
Cook’s Note – How to Toast Coconut:
- Toasted coconut will keep in an airtight container at room temperature for up to 1 month.
- Sweetened coconut will toast faster than unsweetened coconut, so really keep an eye on sweetened coconut when you’re toasting it!
- When toasting coconut in the oven, you can fit up to 3 cups of coconut on the baking sheet.
Cook’s Tools and Ingredients – How to Toast Coconut:
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How to toast coconut on the stovetop and in the oven! My methods work great for shaved coconut, and shredded coconut - both sweetened and unsweetened!
- 1 cup coconut
Heat a 10-inch skillet over medium heat. Add the coconut.
Stir the coconut constantly until the coconut is mostly all golden brown, about 3-5 minutes.
Move the oven rack to the middle position and oven to 325 degrees.
Spread the coconut out evenly onto a rimmed baking sheet. Bake until golden and fragrant, stirring every 2 minutes with a rubber spatula, about 8 to 10 minutes.
When toasting coconut in the oven, you can fit up to 3 cups of coocnut on the baking sheet.
The nutritional information provided below is for 1 cup of toasted sweetened coconut.
My Favorite recipes that use Toasted Coconut:
- Coconut Layer Cake
- Toasted Coconut White Chocolate Macadamia Nut Bars
- Toasted Coconut White Chocolate Macadamia Nut Bars
- Coconut Rice
- Coconut Cupcakes with Swiss Meringue Buttercream
- Coconut Cream Pie Cheesecake Dip
- Carrot Cake Whoopie Pies with Coconut
- Key Lime Pie
I’ve been buying toasted coconut until now but I’m going to make my own from now on! Thanks for the great recipe!
Oh good, enjoy!
I love that I can make a big batch of this and then have it on hand for so many tasty recipes! It’s delicious and such a great summer flavor!
Exactly, I always have some on hand in my pantry.
I love toasted coconut chips and usually buy them, but making it at home is easier and can save quite a lot of money in the long run. Thanks for great tips 🙂
I love toasted coconut there are so many uses for it and thanks for this easy instructions its been a long time since I made it.
I prefer the stove top method as it is quicker for me but it’s been ages since I toasted coconut. And it’s so delicious!
Great tips here. I love toasted coconut on my granola – especially with some chocolate chips.
What a great guide. We love adding toasted coconut to parfaits!
YUM! Perfection!