PinRedditPrint

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.

A clear bowl with shredded toasted coconut.

Pin Now To Save!PIN IT

How to Toast Coconut in the Oven

I prefer oven-toasting coconut because:

  1. Baking sheets are bigger than your skillet so you can toast more coconut.
  2. You can also spread it out more evenly and give more pieces surface contact.
  3. You only have to stir it a couple of times.
  4. Your house smells like coconut.

Shredded toasted coconut on a baking sheet.

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.

  1. You have more control over the heat of the pan so you can toast faster.
  2. You need to stand watch and stir frequently to prevent scorching.
  3. You don’t have to wait for your oven to preheat.

Shredded and toasted coconut in a bowl with a wooden spoon.

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!

How to Toast Coconut

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!
5 from 10 votes
ReviewPinPrint
Cook Time 5 mins
Total Time 5 mins
Servings 4 servings
Course Dessert
Cuisine American
Calories 140

Ingredients 

  • 1 cup Flaked, shredded or shaved coconut sweetened or unsweetened

Instructions 

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.

Nutrition

Calories: 140kcalCarbohydrates: 5gProtein: 1gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 8mgPotassium: 115mgFiber: 3gSugar: 2gVitamin C: 1mgCalcium: 6mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I made the mistake of walking away from my oven!! Got a bit too browned, if I had stuck with the time on the recipe it would have been perfect. Used parchment paper to make for easy cleanup. Thanks!!5 stars

    Reply

  2. This popped up in my Pinterest feed! Havent toasted coconut in ages. It was the perfect addition to my breakfast yogurt bar with fresh pineapple and chopped nuts for a tropical version!5 stars

    Reply

    1. Hi Sasha, I’m not sure! The fresh frozen coconut I’ve seen (like from Trader Joe’s) is in chunks, fairly large pieces. Is that what you mean? Or is it something else I’m not thinking of? Let me know so I can test it and figure it out! Thanks.

  4. Really liked the skillet version! Feels like this would be a great topping for a dessert…next mission find a dessert!5 stars

    Reply

    1. Peyton. I use it to top my Coconut Creme Pie. I too the pie with cool whip & then top that with the toasted coconut. So yummy!5 stars