How to Toast Coconut

Have you ever wondered how to make your favorite ice cream or yogurt parfait topping? Read on for our quick, easy guide on how to toast coconut.

From yogurt parfait to ice cream to chocolate chip cookies, it seems the opportunities to use toasted coconut are endless. With so many delicious uses for this sweet, nutty topping, why not learn to make it on your own? Once you learn how to toast coconut, you’ll never want to go back to buying the store bought stuff. In fact, it only takes three steps to achieve perfectly nutty, golden brown and crispy toasted coconut.

How to Toast Coconut

You’ll need:

  • 1 bag of shredded or flaked coconut

Step 1: Preheat

Preheat your oven to 325°. Line a sheet pan with parchment paper or a silicone baking mat. Lay down the shredded coconut in an even, thin layer (about 2 cups) and place in the oven on a middle or lower rack.

The best way to toast coconut is in the oven—it’s the most efficient way to achieve an even toast. As opposed to a pan on the stovetop, the heat from an oven comes from all sides, so the coconut will achieve a more uniform color and flavor.

Step 2: Toss

After 3 to 4 minutes, take out the sheet pan and stir the coconut with a wooden spoon. Once you’ve given it a toss, spread the coconut back into a single, even layer on your sheet pan and return to the oven for another 3 to 4 minutes.

Certain ovens have “hot spots,” which means that one corner of the oven might be hotter than another. The best way to combat that and achieve an even toast is to stir halfway through.

Step 3: Cool

Stay close to your oven, because this is a super quick process and once the coconut starts to burn, there’s no going back! You’ll know it’s done once the coconut is golden brown and very fragrant. Remove the sheet pan from the oven and set out on the counter until completely cooled, about 7-10 minutes. Transfer to an airtight container like a zip-top bag or a mason jar, and store in your pantry until ready to use.

You’re done! Toasting coconut is such a simple process, there’s really no excuse not to do it yourself. If you’re a fan of toasted coconut on your cakes, cupcakes or pancakes, what are you waiting for?

Check out how easy it is to toast your favorite nuts.

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Laura Denby
Laura is a New York-based freelance food writer with a degree in Culinary Arts from the Institute of Culinary Education and a degree in Journalism from Penn State. Her work has appeared in Taste of Home, Chowhound, the Culture Trip and Patch.