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.