How to Toast Raw Coconut (9 Steps)
Toasted coconut can add interest to all kinds of desserts: cakes, cookies and pies. Toasting raw coconut brings out its nutty flavor, while keeping its sweetness intact; and because toasting coconut caramelizes it, the texture is both chewy and crunchy. Raw coconut can be toasted in the oven or on the stove top, but it burns very easily, so it's important to keep a close eye on it, no matter which method you choose to toast it.
Toast in the Oven
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Preheat the oven to 350 degrees.
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Spread out the coconut in a single layer on an ungreased baking sheet. You may need to work in batches or use several baking sheets if you have lots of raw coconut to toast.
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Bake in the oven for about 10 minutes, or until the coconut starts to brown.
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Turn or stir the coconut about every two minutes, so that it doesn't burn or stick, and so that it browns evenly.
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Let the coconut cool before handling.
Toast on the Stove
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Place a skillet on a stove-top burner, and turn the heat to medium.
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Place a single layer of raw coconut in the skillet. As with oven toasting, do not put too much in the pan. Work in batches, or use several skillets, if necessary.
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Stir the coconut continuously, until it is evenly browned.
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Cool the coconut before handling.
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