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A wooden spatula stirs up a cast iron skillet full of shredded toasted coconut.

Skillet Toasted Coconut

5 from 1 vote
Course: Topping
Cuisine: Global Cuisine
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 12 tbsp
Calories: 52kcal
Author: Kelly
Cost: $0.08 per tbsp
Transform your shredded coconut or coconut flakes into golden-brown toasted coconut in five minutes using a skillet. Crispy, crunchy, with tons of nutty flavour!
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US Imperial (Cups) - Metric (Grams)

Equipment

  • Skillet (preferably cast-iron; see Note 1)
  • Spatula or wooden spoon

Ingredients

  • 1 cup shredded coconut or coconut flakes (see Note 2)
  • 1 tsp coconut oil (*optional)

Instructions

  • Scatter shredded coconut or coconut flakes into a skillet.
  • Set the skillet on the stove on medium heat.
  • Optional: Melt 1 tsp of coconut oil in the pan to get the coconut super crispy and flavourful.
  • Stir around the shredded or flaked coconut continuously in the pan until golden-brown.

Notes

  1. Skillet: Use a cast-iron pan if you have one (I use a Lodge 6-½ inch). The coconut will release some oil as it toasts, which can be used to build the seasoning on your skillet. After toasting, simply wipe down the cast-iron with a cloth or paper towel to remove excess oil, then leave it upside down in the oven for 1 hour at 350 °F / 175 °C.
  2. Sweetened vs Unsweetened Coconut: It's best to use unsweetened shredded coconut or coconut flakes. Sweetened coconut flakes, coated with sugar, can brown too quickly and unevenly due to the sugar caramelizing and perhaps burning. However, both unsweetened and sweetened coconut can be toasted as long as you’re careful to watch out for burning.

Nutrition

Calories: 52kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.3mg