How to Toast Coconut

Learn how to unlock intense flavor, crisp texture, and beautiful golden brown color when you learn how to toast coconut. Toasting coconut gives it a nuttiness, sweetness, and complexity that dried coconut lacks – and it’s so easy to do, too!

toasted coconut in pan over light blue napkin

Previously I relied on toasting coconut in the oven and in the microwave. Those methods work as well, but lack some of the control of the stovetop method.

The stovetop is my favorite for being able to closely watch and delivering the extra crispy bits. Since I love the crispy bits the most, this method wins for me every time now.

And once you have had freshly toasted coconut, the world is your oyster! Anywhere you’d use plain coconut in a dessert, swap in the toasted coconut for added oomph!

Use it in recipes like Coconut Cookie Bars: chocolate and toasted coconut stuffed inside chewy blondies, could any dessert possibly make me happier? Or sub it for the sweetened coconut flakes in Coconut Rice Krispie Treats for a seriously irresistible twist on classic rice krispie treats.

How to Make Toasted Coconut

To make toasted coconut, you’ll need the following items:

non-stick skillet
sweetened coconut flakes
heat-proof spatula or wooden spoon
plate

How to Toast Coconut Flakes

Place the coconut in a large non-stick skillet. Set a plate next to the stovetop.

Turn the heat to medium and cook the coconut, stirring continuously, until the coconut turns golden with lightly browned edges on some pieces.

Take care not to overcook, as the coconut will continue to darken after removing it from the heat until it is cool.

Transfer the coconut to the plate and spread it across the plate. Allow it to cool before using it in a recipe or storing it in an airtight container.

Now that you know how to make it, I’m willing to bet you’ll be toasting coconut often. I like to toss it in cookies, ice cream, or brownies, and sprinkle it over pudding too!

Place the coconut in a large non-stick skillet. Set a plate next to the stovetop. Turn the heat to medium and cook the coconut, stirring continuously, until the coconut turns golden with lightly browned edges on some pieces.
Take care not to overcook, as the coconut will continue to darken after removing it from the heat until it is cool.
Transfer the coconut to the plate and spread it across the plate. Allow it to cool before using it in a recipe or storing it in an airtight container.