Have you at any point made a recipe where one of the ingredients that need to fuse is toasted coconut and you’re astounded since you don’t know how to toast coconut? Or instead of buying have you ever attempted to make toasted coconut yourself either to garnish or add to a recipe and ended in burning it completely.
If that were the cases, you need not look around further because you came in the right place. In this article, we will discuss how to toast coconut elaborately.
Toasted coconut is widely used in desserts like cupcakes, muffins, parfaits, and bars since it can add both flavor and texture. It is also fantastic in homemade truffles and mini trifles. It’s the perfect garnish for a Coconut Carrot Cake, Banana Pancakes, or to add on top of Triple Coconut Cupcakes. As a whole, toasted coconut has a satisfying crunch perfect for many recipes and just a little more depth of flavor to make things savorer.
What appliances are used to toast coconut?
Coconut can be toasted using different appliances. For example, it can be toasted by using:
- Toaster oven
- Frying pan
Toasting coconut on oven or frying pan is tricky. You need to be cautious all the time. Taking off your eyes even for a second can burn it to make it inedible.
A microwave oven can toast coconut in a faster way. But the problem with a microwave oven is many of these appliances have hot spots and since they get so hot, it is quite easy to scorch the coconut. The microwave oven is great if you need a small amount of toasted coconut for a garnish and do not want to spend more time.
Stove top-up method gives you more control since you can keep a constant eye on the coconut all the time. In conjunction with constant monitoring and frequent stirring, you will have an evenly toasted finished product. Ok, now it is time to start our main discussion how to toast coconut?
Methods of Toasting coconut
Toasting coconut is more like toasting nuts. Toasting process adds depth and brings out a lovely nuttiness that adds great flavor and texture making it a versatile ingredient to add to any recipe you like. As we already stated earlier, coconut can be toasted by using several techniques or appliances. Here we will cover the main three techniques
- Stovetop method
- Oven method
- Microwave method
You can toast coconut either in its natural taste or sweeten it. To do so, place a pound of unsweetened shredded coconut in a zip-top bag with 2 tablespoons of powdered sugar. Give the pack a decent shake to blend the sugar with the coconut. But it is better not to toast coconut after sugar have been mixed with it since sugar might burn and you would end up with a wasted ingredient.
- There is only one ingredient required. It is shredded, shaved or flaked coconut (either sweeten or unsweetened)
Depending on your requirement, place the desired amount of coconut in a large skillet
Cook over low-medium heat with frequent stirring until the coconut turns into golden brown color
If the sweetened coconut is used, it will brown faster
- Preheat oven up to 325 degree-Fahrenheit
- Spread the coconut on a heating sheet in a thin layer and prepare it in an already preheated oven for 5-10 minutes.
- Stir the coconut occasionally to ensure even color. When it turns brown or light brown color stop baking.
- Sweetened coconut shreds or flakes will turn brown faster since sugar speeds the toasting process.
- Spread around 1/2 measure of shredded coconut on a microwave-safe plate (porcelain plate for example)
- Microwave the coconut in 30 seconds augmentations; blending each time. Repeat the process until the coconut reaches the desired level of toastiness.
How to toast coconut flakes?
Toasted coconut can be found easily in most baking aisles, but it contains an extra preservative to keep it fresh. Instead, you can make it yourself. Coconut flakes can toast on the stove top, oven.
How to toast coconut flakes on the stove top?
Stovetop is ideal for small toast batches of coconut 1-2 cups. Follow the below steps:
- Spread the coconut in a dry skillet and place it over medium/low heat
- Monitor the coconut closely while stirring it frequently.
- Stop toasting when coconut starts to smell nutty and turn into brown color
How to toast coconut flakes in the oven?
The oven method is the best for toasting large batches of coconut. Large batches refer to anything over 2 cups of coconut.
- Spread the coconut flakes out over a sheet pan in a thin layer.
- Bake it at 325 degree-Fahrenheit (163 degree-centigrade) for about 10-15 minutes.
- Check the coconut at regular intervals and mix until the point when it turns out to be light dark colored shading
How to make toasted coconut chips?
One of the easiest ways to make a quick snack is toasted coconut chips. It requires only 10 minutes.
Things you will need
- A pan
- A stove
- Some coconut chips
Now follow the below steps
- Heat a non-stick pan over medium heat
- Pour a layer of coconut chips into the pan
- Stir occasionally for about 5-7 minutes
- Once brown add spices
- Stir again and then start eating!
In many coconut recipes, toasted coconut is an important ingredient since it can add flavor and textures. It is used in desserts like cupcakes, muffins, parfaits, and bars. Here we only describe recipes of two most common desserts cupcakes and muffins.
- 1/2 cup extra virgin coconut oil
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut, divided use
- 1 cup full fat Greek-style coconut yogurt, at room temperature
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped almonds
- Preheat oven to 375-degree Fahrenheit. Either line a muffins tin with paper liners or spray with nonstick cooking spray
- Melt coconut oil over low warmth in a little pot
- Take flour, baking powder and salt in a medium bowl and whisk.
- Stir ¾ cup shredded coconut
- In a large bowl with an electric mixer mix coconut oil, yogurt, sugar, egg, and vanilla.
- Stir dry ingredients into wet ingredients before combining with the batter content.
- Use a large scoop (3 tablespoons) to divide batter content among prepared muffin wells.
- Sprinkle the top with shredded coconut
- Bake the batter content in preheated oven for 18-20 minutes. Insert a toothpick at the focal point of the batter and on the off chance that it confesses all, it shows that the cooking is finished.
- Transfer muffins to a rack and let it cool.
- French Vanilla cake mix (see note below) – 1 box
- 1 (3.4 ounces) package Jell-O Coconut Cream pudding mix
- Sour cream -1 cup
- 3/4 cup vegetable oil
- 4 eggs, lightly beaten
- 1 (13-ounce) can of unsweetened coconut milk; divided use (see note below)
- 2/3 cup sweetened shredded coconut
- Preheat oven to 350 degree-Fahrenheit
- Line cupcake pan with paper liners or spray wells with non-stick cooking spray
- Take almost all the ingredients, for example, sour cream, oil, eggs, coconut oil in a large bowl and batter the content with a hand mixer for about two minutes on medium speed until all ingredients mix well. Fold the shredded coconut.
- Using a large cookie scoop to distribute batter content among 24 muffin wells; about 3 tablespoons of batter per well
- Bake in preheated oven for 18-22 minutes until the tops of the cakes spring back upon light touching.
- Let cupcakes to cool inside muffin tins for about 10 minutes
- Remove cupcakes from muffin tins cool it fully on a wire rack.
How to store toasted coconut?
Toasted coconut can be stored in a jar or airtight container for up to a month.
Toasted coconut is a simple ingredient that is used in many desserts’ items. Toasting the coconut gives it a slightly crispier texture and adds a nutty flavor. You can apply the same technique to toast sweetened or unsweetened coconut. During toasting, you can also control the extent of nutty taste you desire. For example, it can toast to a light brown color for a slutty nutty taste or to a darker brown color for a deeper nutty flavor. Go toasting some coconut flakes and incorporate it into one of your favorite desserts!