Toasted coconut is a great way to add some sweetness and flavor to your morning cereal, yogurt, or oatmeal. There are two easy ways to do this: by using the stovetop or an oven. For more great recipes see my Dessert page.
I made some cute Easter Bird Nests this week and needed to add toasted coconut to the center of them. I thought I would share these two how to make toasted coconut recipes with you!
Most toasted coconut recipes want you to spread the sweetened coconut around a large baking pan and toast in the oven until golden brown.
How to Make Toasted Coconut Flakes
I prefer to toss mine in a frying pan, I can turn the coconut to brown it and not have to open the oven over and over to toss it. Both ways are pretty easy to do, so let me share how they are done.
The stovetop method is the easiest: simply place the coconut in a dry skillet over medium-high heat and cook for 2-3 minutes, until it begins to brown.
How to store Toasted Coconut
MAKE AHEAD: Place them in an airtight container and keep it in the refrigerator for 3-4 months.
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months.
- 1 14 oz Bag Bakers Angel Flakes Sweetened Coconut
- Parchment paper
- Toast in 1/2 batches. Spread 7oz of the sweetened coconut into a medium frying pan.
- On medium heat flip and toss the coconut evenly every three minutes until desired golden brown.
- Do not leave the coconut for too long or it can burn easily.
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
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