English
Filipino
How to Toast Coconut in three different ways using stove, microwave or oven. With this easy-to-follow guide, you’ll have fragrant coconut to use in your favorite recipes!
How to Toast Coconut is part of Kawaling Pinoy’s cooking tips series. I will be slowly expanding this blog section in the coming months, so if you have any nashville filipino restaurant prep topics and kitchen hacks you want to be covered, please let me know.
Making toasted coconut is a straightforward process, but I wanted a standalone entry to refer to recipes that incorporate it as an ingredient since it’s used frequently in Filipino cooking.
There are three simple methods, and you choose which works best for you. Whether on the stovetop, in the oven, or the microwave, you’ll have a jarful ready to enjoy in minutes!
On the stovetop
- Place in a wide pan and toast over low to medium-low heat.
- Watch it closely and stir constantly for even browning. Do not leave unattended as the coconut can burn pretty quickly.
- Toast, stirring regularly for about 1 to 3 minutes or until coconut begins to brown. Turn off heat and continue to cook, stirring regularly, in the residual heat until mostly golden brown.
- Remove immediately from pan and allow to cool completely.
In the oven
- Spread the coconut flakes on a baking sheet and place in a preheated 325 F oven.
- Toast for about 5 to 8 minutes, or until golden.
- Stir every few minutes to ensure even browning.
- Remove from heat and allow to cool completely.
In the microwave
- Spread the coconut flakes in a thin layer in a wide microwave-safe baking dish.
- Toast in the microwave at 30 to 40-second intervals until golden, stirring well after each interval to evenly brown.
- Remove from pan and cool completely.
Quick tip
Sweetened coconut will brown quicker as the sugar speeds up the toasting process.
Serving suggestions
- Topping for Maja blanca, of course!
- Delicious in a Thai Mango salad <–my favorite!
- Sprinkle over ice creams and halo-halo for added crunch and aroma
- Level up your next batch of rice
- Use in baked goods such as cakes, cookies, pies and dessert bars
How to store
Allow to cool completely and transfer to an airtight container. Refrigerate for about 3 to 4 weeks.
More cooking tutorials
This is an easy tutorial on How to Make Latik, golden coconut curds to use as topping and flavoring for your favorite rice cakes and desserts!
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 2cupsunsweetened coconut flakes
Instructions
On the Stovetop
-
In a wide skillet, add coconut flakes in a thin layer.
-
Cook on low or medium-low heat, stirring regularly for about 1 to 3 minutes or until coconut begins to brown.
-
Turn off heat and continue to cook, stirring regularly, in the residual heat until mostly golden brown.
-
Remove immediately from pan and allow to cool completely.
In the Oven
-
On a baking sheet, spread coconut in a single layer. Bake in a preheated 325 F oven for about 5 to 10 minutes or just until coconut begins to brown.
-
Turn and stir the coconut every 2 to 3 minutes to ensure even browning.
-
Remove immediately from baking sheet and allow to cool completely.
In the Microwave
-
In a microwave-safe pan/dish, spread coconut in a single layer.
-
Microwave on HIGH at 30 to 40-second intervals until coconut begins to brown, stirring and turning after each interval to ensure even browning.
-
Remove immediately from the pan and allow to cool completely.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More
