Learn how to toast coconut two different ways: In the oven and on the stove in a skillet. Works for shredded or shaved coconut, sweetened or unsweetened!
Toasting coconut is always a good idea.
Like roasting pecans, almonds, walnuts, or any other nuts, coconut can usually be improved through toasting no matter what the recipe calls for. It’s easy to do in the oven or in a skillet, and it makes everything just a little better.
How to Toast Coconut in the Oven
I prefer oven-toasting coconut because:
- Baking sheets are bigger than your skillet so you can toast more coconut.
- You can also spread it out more evenly and give more pieces surface contact.
- You only have to stir it a couple of times.
- Your house smells like coconut.
How to Toast Coconut on the Stove
Using a skillet is great if you’re feeling impatient or don’t want to fire up your oven.
- You have more control over the heat of the pan so you can toast faster.
- You need to stand watch and stir frequently to prevent scorching.
- You don’t have to wait for your oven to preheat.
How to Toast Coconut
- Flaked, shredded or shaved coconut sweetened or unsweetened
How to toast coconut in a skillet:
- In a medium skillet over medium-low heat, toast coconut until lightly browned and fragrant, about 3 to 5 minutes.
How to toast coconut in the oven:
- Preheat oven to 325 degrees. Spread coconut evenly on a rimmed baking sheet. Bake until lightly golden and fragrant, stirring frequently, about 5 to 10 minutes.