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 food 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 it unattended, as the coconut can burn pretty quickly.
- Toast, stirring regularly, for about 1 to 3 minutes or until the coconut begins to brown. Turn off the heat and continue to cook, stirring regularly, in the residual heat until mostly golden brown.
- Remove immediately from the 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 brown evenly.
- 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.
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
- Preheat oven to 325 F.
- On a baking sheet, spread coconut in a single layer. Bake in the 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
โThis 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.โ
Sasha Jamison says
Okay, I feel weird. Iโve never toasted coconut in a frying pan. It never occurred to me! How have we never discussed this? This is way easier than parchment paper, baking tray, and waiting for the oven to preheat. I feel like youโve been holding out on me.
michelle wood says
do not leave your coconut in microwave 5-8 minutes or you will have a pile of burnt coconut.
Start by setting microwave for one minute and watch closely. Stir often!
Samihah says
I think stove. top is the best method to
Yvonne says
I triedtoasting in MW and it burned in a ring pattern after 45 seconds! Luckily I had extra then toasted in skillet. My microwace is 1200 watt.
Joanne Kennedy Hodges says
How long is the toasted coconut good if stored in a glass jar?
Lalaine Manalo says
About 3 to 4 weeks stored in the refrigerator.
justine says
what is coconut flakes? is it what we call sapal ng niyog? or the fresh one? thanks
Lalaine says
Hi Justine,
Coconut flakes are dehydrated shredded coconut. I am sure they use freshly grated coconut and dry it. Sapal would be coconut with the milk extracted right? NO, I don't think that's what they use. ๐
Arno says
The stove-top method for toasting coconut is highly recommended. I found i had so much more control over the process. The instructions is spot-on as is and a guarantee for foolproof, delectable golden-brown toasted coconut ๐
Lalaine says
Thank you, Arno, for your feedback. Yes, stove-top is definitely easier and quicker method. It takes just a few minutes to get the coconut golden and delicious ๐