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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
Ingredients
- 1 cup Flaked, shredded or shaved coconut sweetened or unsweetened (see note 1)
Instructions
Stove-top method:
- In a medium skillet over medium-low heat, add coconut in an even layer. Toast coconut until lightly browned and fragrant, stirring frequently, about 3 to 5 minutes.
Oven method:
- 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.
Notes
- Coconut: Flaked coconut has been grated into small strips and then dried, although it's not bone-dry and retains some softness due to moisture. Toasting the coconut removes the moisture which adds a lovely golden hue and a nutty crunch. Shredded coconut is dryer and sometimes called desiccated coconut.
- Yield: This recipe makes 1 cup of toasted coconut, but you'll end up with as much toasted coconut as the amount of raw that you started with.
- Storage: Cool completely, then store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 1 month.
- Freezer: Store cooled, toasted coconut in the freezer for up to 3 months. Thaw at room temperature before using.
Nutrition
I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.
I’ve had my coconut in the oven at275 for 30 minutes why isn’t it toasting?
Hi Mona, the oven should be set to 375. That should allow the coconut to toast in about 5-10 minutes. Hope this helps! – Meggan
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!!
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!
Hi! Can you use fresh frozen coconut that has been thawed and dried with a paper towel? thanks!
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.
Really liked the skillet version! Feels like this would be a great topping for a dessert…next mission find a dessert!
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!