The quickest way to elevate Coconut? Toast it! This easy stovetop toasted coconut is a super quick way to turn an ingredient that is often looked over into the most amazing flavor bomb.
Hi hi! Just popping in with this super quick guide on how to make toasted coconut. This is another one of those things that I do all the time, and is also one of those things that can go very wrong, very quickly.
Toasting coconut is a super quick and easy way to quickly turn something that sometimes gets a bad rap for being 'boring' but I love it, and toasted coconut is even more amazing! It gives it a ton of flavour and makes it super crunchy - perfect for topping pies as a garnish, or for stirring into no-bake desserts.
So here it is - all about how to toast coconut! I use a stovetop method because I often have a full oven, but there are a bunch of ways to do it!
There are multiple kinds of coconut
The two main kinds of coconut that I keep in my pantry are shredded coconut, often called coconut threads, and desiccated coconut. Desiccated coconut is a little less common in the US, especially in an unsweetened form.
Shredded coconut is exactly what is sounds like - coconut meat that has been shredded and dried. Both toast up well - you can see in the image above the difference in size of pieces. Use the kind that you prefer the most - I always make sure to get unsweetened coconut
Stovetop toasted coconut - the phases
The key to toasting coconut is to watch it carefully, and don't do it at too high of a heat. Coconut is quite high in fat, so it burns easily. You want to slowly toast it. Keep a close eye because it feels like it will never be done, and then quickly be done all at once and can catch you out.
I like to use a non-stick pan, but you can use whatever pan you are comfortable with. Make sure that you keep the heat relatively low. The stovetop works well for something like coconut and is more convenient and quicker than the oven. The pieces of coconut are small and toast evenly, unlike nuts which I prefer to use the oven for.
You can see the coconut go through the phases of toasting in the images. Make sure to remove it from the heat as soon as it is done, and transfer to a pan or container.
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
10 Minute Toasted Coconut (Easy Stovetop Method)
- Author: Erin Clarkson
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Prep Time: 10 minutes -
Cook Time: 10 minutes
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Total Time: 20 minutes
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Yield: 4 servings 1x -
Category: Basics -
Method: Stovetop -
Cuisine: American
Pin RecipeDescription
The quickest way to elevate Coconut? Toast it! This easy stovetop toasted coconut is a super quick way to turn an ingredient that is often looked over into the most amazing flavor bomb.
Ingredients
- Coconut of your choice (shredded, flakes, desiccated etc)
- Non-stick pan and spatula
Instructions
- Place the coconut into a medium non-stick pan over medium low heat, stirring often with a spatula to make sure that it does not catch.
- Toast until the majority of the coconut is golden brown - it will feel like it is taking a long time and then suddenly be ready, so make sure that you keep a close eye on it. Remove from the heat and transfer to a bowl to stop the cooking process and leave to cool.
- Once the coconut has cooled, use as directed in your recipe of choice, or transfer to an airtight container and store at room temperature - it will keep for a few weeks.
Notes
I like to use a good quality non-stick pan for this process, you are welcome to use another kind of pan too if you prefer.
The post 10 Minute Toasted Coconut (Easy Stovetop Method) appeared first on Cloudy Kitchen.
