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A bowl of toasted coconut.

How to Toast Coconut

Learn how to toast coconut in the oven or in a skillet. This simple tutorial works for both sweetened and unsweetened coconut and adds a golden hue and irresistible crunch.
Course Dessert
Cuisine American
Cook Time 5 minutes
Total Time 5 minutes
Servings 4 servings (1/4 cup each)
Calories 140kcal


  • 1 cup Flaked, shredded or shaved coconut sweetened or unsweetened (see note 1)


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.


  1. 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.
  2. 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.
  3. 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.
  4. Freezer: Store cooled, toasted coconut in the freezer for up to 3 months. Thaw at room temperature before using.


Serving: 0.25cup | Calories: 140kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 115mg | Fiber: 3g | Sugar: 2g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg