4 Methods for Toasting Coconut—and All the Delicious Ways to Use It
We talked to chefs about why they always toast their coconut and their favorite techniques for doing it the right way.
Bryan Gardner
Toasted coconut is a stand-out ingredient in everything from oatmeal and Açaí bowls to savory dinners. You may not think of using it as much as you use, say, fresh herbs—but there’s a lot you can do with toasted coconut. And yet, many of us shy away from making it in the kitchen since, well, no coconut is better than burnt coconut.
Thankfully, you can avoid those burnt coconut snafus by following the wisdom of the chefs we've asked to walk us through the process. Keep reading to learn why the experts love toasted coconut, and four easy methods for making it. Plus, we share some of our favorite recipes for using this convenient, flavor-boosting ingredient.
Related: The Best Way to Crack Open a Coconut
Why We Toast Coconut
If you’re new to the toasted coconut camp, you might be wondering how useful toasted coconut really is and if it takes a lot of effort to make. Well, it’s more of a workhorse than you may think.
It's Versatile
“As an ingredient, toasted coconut comes in handy almost daily for almost any type of food,” says Richard LaMarita, chef-instructor of plant-based culinary arts at the Institute of Culinary Education in New York City. LaMarita’s fridge, in fact, is always stocked with a jar of shredded coconut to use in everything from breakfast dishes to savory dishes, as well as desserts, too. “It is as versatile as fresh herbs, tasty as any spice, sometimes necessary as oil, and easy to use as a sprinkling of salt and pepper,” says LaMarita.
Colette Christian, an Auguste Escoffier School of Culinary Arts chef-instructor and a certified master baker agrees, saying the only time there is no need to toast coconut is when it is being used in a batter, for example, coconut cookies or cakes. “But, it should always be toasted when used as a garnish,” says Christian.
It Boosts Flavor, Texture, and Appearance
In terms of its culinary function, toasted coconut serves a variety of roles when composing a dish. According to Florian Tetart, an Auguste Escoffier School of Culinary Arts chef-instructor and pastry chef, toasted coconut fulfills a trio of roles: It's a great way to enhance the flavor, texture, and also the appearance of your recipe. “Toasting coconut causes the sugar in it to caramelize, which really amplifies the ingredient’s natural sweetness as well as its nutty taste,” he says. “The toasting process also adds a great crunch to the coconut, adding variety and texture to your dish.”
It's Convenient
Time-wise, making toasted coconut doesn’t take much of a commitment. “It takes all of three minutes on the stove to make and adds a crunchy, nutty pop of flavor to a variety of recipes,” says Lauren Katz, a trained pastry chef and senior culinary manager at Blue Apron, adding that the best part is you can make a batch in advance and store it in your fridge, so any recipe can be dressed up in a pinch.
Related: Should You Refrigerate Nuts?
Types of Coconut to Toast
When making toasted coconut at home, Tetart says that there are a variety of different types of coconut you can toast: shredded, sweetened, unsweetened, and coconut chips. For visual appeal in plated desserts, he prefers using unsweetened coconut chips for toasting for their rich flavor, a great crisp texture, and larger size (compared to shredded coconut). But you might want to experiment with a few types to see what you like best.
LaMarita always uses unsweetened coconut flakes, also known as desiccated coconut. “Coconut in this form is rich in fiber and flavor,” he says. He stays away from toasting sweetened shredded coconut. "It is excessively sweet and sticky when you start working with it,” he says.
Methods for Toasting Coconut
Whichever of the below methods you choose, remember that toasting coconut is not necessarily a uniform process, says Katz, so the color can vary from white, to sandy, to amber. “The ombre pieces are the most beautiful,” she says. Almost too beautiful to eat. Almost.
The Oven Method
As we’ve touched on above, untoasted coconut isn’t exactly a culinary hero. “Plain coconut can feel flabby and bland, but toasting it adds a great crunch and brings out the natural nutty flavor profile,” says Katz. Here’s her step-by-step strategy for toasting coconut in the oven:
Place an oven rack in the center of the oven; preheat to 325°F.
Line a sheet pan with parchment paper.
Place the coconut on the prepared sheet pan and spread in an even layer.
Bake the coconut, stirring every three minutes, for six to 10 minutes or until mostly golden brown. Make sure you stay near your oven and watch closely, as coconut can burn easily.
Transfer to a bowl and allow to cool completely.
Tips
Do not use a convection oven—if you do, the coconut will blow away, says LaMarita.
Stovetop Method
You might save a few minutes toasting coconut on the stove—if you prefer this method, try Tetart’s simple instructions:
Warm a skillet over medium heat.
Add coconut flakes and cook for three to five minutes until they turn light brown, stirring often.
When finished, make sure to remove your coconut from the skillet quickly to prevent it from burning.
Tips
Pay attention to the edges of the coconut as it is toasting as they brown more quickly.
Microwave Method
Tetart also shares an easy way to make toasted coconut in the microwave:
Place coconut in a thin layer on a microwave-safe plate.
Heat for 60 seconds, then remove and stir.
Put the coconut back in the microwave and continue heating in 30-second increments, stirring in between, until it reaches your desired level of browning.
Air Fryer Method
When making toasted coconut, Christian employs this surprising yet effective method.
Preheat the air fryer to 325°F.
Sprinkle coconut in the air fryer basket
Place the basket in the air fryer for three to five minutes.
Remove the basket and stir the coconut.
Return to the air fryer for a few more minutes until the coconut is a light golden brown.
Related: The Best Air Fryers for Every Type of Cook
Tips for Toasting Coconut
Whichever method of toasting your coconut you choose, it’s a good idea to keep these guidelines in mind.
Use a non-stick skillet or pan: “Coconut can be sticky, so whenever I toast it, I use a non-stick surface to avoid sticking,” says LaMarita.
Move the coconut away from the heat as soon as you’re done cooking: “Make sure to transfer the toasted coconut to a separate dish as soon as it’s browned to stop the cooking process,” says Katz, adding that she loves to flavor toasted coconut with citrus zest or spices. “You can do this once the coconut is off the heat, but before you’ve transferred it to a separate dish,” she says.
Store toasted coconut properly: Allow your toasted coconut to cool completely before storing it is key “to prevent it from getting soggy from the moisture buildup,” says Tetart, who recommends keeping the garnish in an airtight container “to preserve the flavor and crispiness.” As for its shelf-life, Katz notes that toasted coconut can be stored at room temperature for about a week, in the fridge for about a month, and in the freezer for about three months.
Recipes Using Toasted Coconut
Here are some of our favorite recipes that use toasted coconut.
Read the original article on Martha Stewart.
