How to Toast Coconut Flakes
Coconut flakes contain a high natural oil content, which makes them go from toasted to burnt in a matter of seconds. Stay at the stove the entire time, as the carryover heat from the pan will keep browning the flakes even after you take them off the burner.
Watch the pan, not the clock.
The flakes will look unchanged for two minutes, then brown suddenly. Have a cold bowl or a flat sheet pan ready to dump the coconut into immediately once finished.
- Heavy-bottomed stainless steel or cast iron skillet
- Silicone spatula
- Sheet pan for cooling
What goes in.
- 1 cupUnsweetened shredded or flaked coconut
The Dump-Out Method
The pan retains heat long after the flame is off. You must move the coconut to a cool surface immediately to stop the cooking process.
The method.
Heat the pan
Place your skillet over medium-low heat. Do not add butter or oil; the coconut has enough fat of its own.
Add the coconut
Scatter the flakes in a thin, single layer. If you crowd the pan, the flakes will steam rather than toast.
Toast and stir
Move the flakes constantly with your spatula, pushing them from the edges to the center. Look for a consistent light tan color.
Cool immediately
As soon as the flakes smell fragrant and look toasted, dump them onto a flat sheet pan to cool completely before using.
When it doesn't go to plan.
If you are toasting a large batch, do it in the oven at 325°F on a rimmed baking sheet, stirring every 90 seconds.
Sweetened coconut burns faster than unsweetened due to the sugar content; keep the heat even lower.
Store the toasted coconut in an airtight container once completely cooled to maintain the crunch.
The ones that keep coming up.
How do I know if I have burned it?
If you see dark brown or black edges, those flakes will taste bitter and must be discarded.
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