Quick Toasted Shredded Coconut
A quick way to make toasted shredded coconut in the oven. Perfect as a snack, topping for your cereal, ice cream, yogurt, cake decorating, etc.
When living in a non-tropical place, you have to find ways to enjoy your favorite treats, coconut treats. When buying coconut in the supermarket, there’s no guarantee that you will choose a good one. You will have to check the husk and the shell and shake the coconut to ensure that the water inside hasn’t dried up.
But how about skipping buying a whole coconut and purchasing unsweetened shredded coconut? This is one quick way to enjoy toasted shredded coconut. There are also other methods, such as pan-roasting the coconut and microwaving the shredded coconut.
Pan-roasting requires a lot of patience and attention. You have to monitor the pan and keep stirring the shredded coconut so it does not burn. A good nonstick pan is necessary. The microwave method is not ideal for me because of moisture. Your food loses moisture when microwaving food.
Ingredients and tools needed for the recipe
- Unsweetened Shredded Coconut: Choose large flakes if you can. It makes a huge difference when using it to decorate a cake.
- Parchment Paper: You can also use a silicone mat: this helps with cleaning and the coconut does not stick.
- Rimmed Baking Sheet Pan: perfect for toasting and roasting.
- Mason Jars: best for food storage
How to make Toasted Shredded Toasted Coconut
- To toast coconut in the oven, first, preheat your oven to 350° (177°C).
- Cut out the parchment paper to line the baking sheet pan.
- Carefully spread the amount of coconut needed for your recipe into one even layer on the baking sheet.
- Place the baking sheet on the middle rack in the oven and toast for 8-12 minutes or less, depending on the temperature of your oven. Stir the flakes at the halfway point and frequently stir to prevent burning.
- Remove and let cool before storing in a mason jar.
Notes and Tips
- Toasting shredded coconut is much healthier than storebought. It contains no preservatives and is easy to make.
- Best to use unsweetened shredded or coconut flakes to minimize your sugar intake.
- Coconut toasts very quickly. Keep a close eye while in the oven.
- Easy to store in a mason jar for later use.
- It will last fresh about one month.
- Place the jar or an airtight container in your pantry or cupboard. Do not leave the jar or container in a hot place or near the stove. It will be soggy.
- Do not refrigerate or freeze – it will be soggy.
- Best to use a rimmed baking sheet pan for toasting because stirring will be easy.
- Spread the shredded coconut in an even layer in the baking sheet pan. Do not overcrowd the pan.
- After removing the pan from the oven, cool completely.
Here is the recipe for Toasted Shredded Coconut.
Quick Toasted Shredded Coconut
Ingredients
- 1 -2 cups unsweetened shredded coconut or unsweetened coconut flakes
Instructions
- To toast coconut in the oven, preheat your oven to 350° (177°C).
- Cut out the parchment paper to line the baking sheet pan.
- Carefully spread the amount of coconut needed for your recipe into one even layer on the baking sheet.
- Place the baking sheet on the middle rack in the oven and toast for 8-12 minutes or less, depending on the temperature of your oven. Stir the flakes at the halfway point and frequently stir to prevent burning.
- Remove and let cool before storing in a mason jar.
Notes
- Toasting shredded coconut is much healthier than storebought. It contains no preservatives and is easy to make.
- Best to use unsweetened shredded or coconut flakes to minimize your sugar intake.
- Coconut toasts very quickly. Keep a close eye while in the oven.
- Easy to store in a mason jar for later use.
- It will last fresh about one month.
- Place the jar or an airtight container in your pantry or cupboard. Do not leave the jar or container in a hot place or near the stove. It will be soggy.
- Do not refrigerate or freeze – it will be soggy.
- Best to use a rimmed baking sheet pan for toasting because stirring will be easy.
Spread the shredded coconut in an even layer in the baking sheet pan. Do not overcrowd the pan. - After removing the pan from the oven, cool completely.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
