Toasted Coconut Recipe
Recipe information
Make Toasted Coconut in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Toasted Coconut
Finishing (optional)
Toasting in a skillet (recommended)
1. Prep
Measure 2 cups unsweetened shredded coconut and have a wide, dry skillet (preferably stainless steel or cast iron) and a wooden spatula ready. If using butter, cut or measure 1 tbsp and have vanilla ready.
2. Heat pan
Place the skillet over medium heat. Allow it to warm for 1 minute so the surface is evenly hot; do not let it smoke.
3. Toast coconut
Add 1 tsp neutral oil or 1 tbsp unsalted butter to the pan and swirl. Add the shredded coconut in an even layer. Keep the heat at medium to medium-low. Stir or toss constantly with the spatula so the coconut browns evenly and does not burn. Expect 4–7 minutes until edges and some flakes turn golden brown.
4. Season
When the coconut has a mostly even golden color with some darker specks, sprinkle 1 tsp granulated sugar and a pinch of kosher salt over it and stir 15–30 seconds to combine. Remove the pan from heat. Stir in 1 tsp vanilla extract immediately to coat and add flavor; this will steam briefly but not make the coconut soggy if added off-heat.
5. Cool
Transfer the toasted coconut to a baking sheet or plate in a single layer to stop cooking. Spread it out so residual heat doesn't continue browning. Let cool completely, 10–15 minutes; it will crisp as it cools.
6. Finish (optional)
If you want a sweeter finish, sift 1 tsp powdered sugar over the cooled coconut and toss lightly. For a savory-sweet contrast, sprinkle up to 1/4 tsp sea salt flakes. Store in an airtight container at room temperature for up to 1 week.
Toasting in the oven (alternative, large batches)
7. Prep oven
Preheat the oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
8. Spread coconut
Spread 2 cups shredded coconut in an even layer on the prepared baking sheet. Dot with small pieces of the 1 tbsp butter (or toss with 1 tsp oil) if using, to encourage even browning. Sprinkle 1 tsp granulated sugar and a pinch of kosher salt over the coconut; toss lightly to distribute.
9. Bake and stir
Bake for 5 minutes, then remove and stir or shake the pan to turn the coconut. Return to the oven and continue baking in 2–3 minute intervals, stirring each time, until the coconut is golden brown in spots, 8–12 minutes total depending on oven and flake thickness.
10. Add vanilla and cool
Remove from oven, immediately stir in 1 tsp vanilla extract, then transfer to a cool baking sheet in a single layer to stop cooking. Let cool completely before using or storing.
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