Have you ever thought about how to toast coconut at home? It’s actually very easy and very delicious!
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If you’ve ever had toasted coconut, then you know it has a different, yet delicious, taste and texture to it than compared to raw coconut. But did you know how easy it is to make yourself? This tutorial on how to toast coconut will have you wondering why you haven’t been doing it yourself all along!
If you’ve checked out my other recipes, you’ll find coconut in a lot of them. I feel like I’m throwing coconut in every other recipe I create lately, but it’s so darn good, I can’t get enough! I usually use coconut milk when cooking with it, but sometimes it’s fun to switch things up a little bit too!
In one of my Love With Food subscription boxes, I received a bag of Dang Toasted Coconut Shreds. I had never had anything like this before and I was hooked from the first bite! Then, I saw that it was a bit pricey to buy on regular basis (although still a great option for when you need snacks for on-the-go). It’s also impossible to find at any of the stores local to me, so I would have to order it online if I wanted it. Instead, I decided to attempt to make my own and it turned out to be so easy and equally as tasty!
It’s as simple as spreading out some sweetened coconut shreds onto Silpat mat on a baking sheet and baking the coconut just right! I use the Silpat mat the keep it from sticking, but you could use foil instead. It’ll take you around 5 minutes!
You can eat the coconut as is for a tasty little snack, or use it as a crunchy, flavorful topping on dishes like my Coconut Curry Shrimp and Quinoa Bowls. Add it to cereal or oatmeal to give breakfast a new twist, or maybe toss it in a salad for lunch! The possibilities are endless!
How To Toast Coconut
- 1 Cup sweetened coconut shreds * or however much you desire
- Spread the sweetened coconut shreds out onto a Silpat mat (or foil-lined baking sheet) and bake at 350 degrees F, for 5-7 minutes, stirring occasionally, until evenly toasted. Store in an air tight container.