Coconut - Toast

Canned and packaged coconut is processed and sold shredded, flaked, and grated in sweetened and unsweetened forms. It is measured for a recipe in a dry measuring cup.

It can be toasted for use in a recipe, which  caramelizes its sugars and gives a crispy texture to its natural chewiness. Toasting also brings out the coconut flavor and gives it a beautiful browned color. Coconut can be toasted in the oven or on the stovetop.


This how to baking technique is used with the: 
Hummingbird Cake Recipe Tutorial

HOW TO TIPS:
OVEN
1. Position an oven shelf in the middle of the oven. Heat the oven to 350 degrees F.

2. Toast shredded coconut on a baking sheet until it starts to turn golden brown. Stir about every few minutes.
Be careful not to burn it...coconut can go from perfect to burned very quickly!
SARAH SAYS: About 1/2 bag shredded sweetened coconut (about 3 1/2 ounces) takes about 10 minutes to brown.

3. Set aside to cool completely before using and/or storing.

4. Store in an airtight container.

ON TOP OF THE STOVE
1. To lightly toast coconut, use a dry skillet, stirring over medium to medium-low heat, until toasted.


2. Let cool on parchment paper until needed.

3. Store in an airtight container.

MICROWAVE
1. Spread a small amount (about 1/2 cup) of shredded coconut in a thin layer on a microwaveable-proof plate. 

2. Microwave on 30-second bursts on high power. Between each burst, stir and redistribute the coconut.

3. Microwave until evenly golden. Remove to cool. 

4. Store in an airtight container.

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