How to Toast Coconut

Posted By Kimberly Turner on Aug 1, 2011 in Caribbean Food Recipes, Coconut, Fruit, Fruit & Vegetables, How To Cook, Sweets, Tropical, Vegan, Vegetarian | 0 comments

Many recipes, especially Island or tropical recipes, and dessert recipes call for toasted coconut.

You can’t buy toasted coconut…it’s something you must do at home, but it is a very simple process that only takes a few minutes, with quick & easy clean-up.

Toasting your coconut really enhances the flavors and gives the coconut some lovely crunchy texture when you eat it. It’s well worth the small effort to make your food all it should be!

Type: Cooking How-To
Serve With: as a dessert topping or with tropical seafood
Cook Time: 4-5 min

Ingredients:

• shredded coconut – You may use sweetened or unsweetened

* Tip: Use as much as your recipe calls for, or to top individual desserts, use about 1 tbsp of coconut each.

Instructions:

1. In a small to medium sized frying pan, heat on medium-high.
2. Add coconut to dry pan and spread around evenly by shifting the pan vigorously. * Tip: Monitor the coconut the entire time it’s toasting, as it doesn’t take very long to go from barely toasted to burnt.
3. About every 10-20 seconds, shift coconut around in pan; flipping it by tossing is the ideal way to accomplish this.
4. Keep close eye on the coconut once it starts to brown, as the process won’t take long from there. Continue toasting until it’s browned, not too brown or it will taste burnt.
5. Top your desserts or you may even sprinkle it on seafood served with a tropical Pina Colada sauce.

***

I hope you enjoyed this Coconut Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

P.S. Grab some Organic Unsweetened Coconut here:

Coconut Organic Unsweetened 10 oz NOW Foods supplies a wide variety of wholesome natural foods grains flours sweeteners snacks and sprouting seeds. NOW also provides a full line of vitamins herbs liquid extracts teas and pure cosmetics.

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