Coconut. What a lovely fruit. So many uses- coconut milk, coconut water (basically natural gatorade I strongly recommend it), coconut oil, coconut flakes, etc. It’s wonderful, it’s diverse, and my favorite use for it is to make toasted coconut. Toasted coconut is something that I use as an accessory in many of my baked goods, as you’ve probably seen. So. If you don’t know how to toast coconut, here’s a short little blurb on how to do so. All you need is a bag of unsweetened or sweetened coconut flakes, a baking sheet, and an oven.
So first you preheat the oven to 375 F. Once it’s all read, spread the coconut on a baking sheet and put in oven. Set your timer for 5 minutes. At the end of the 5 minutes, oven up the oven and mix the coconut around a little bit.
***IMPORTANT*** like, super important. When coconut toasts, it releases the coconut oil. That release dries the coconut out. But coconut oil is still in the oven as a vapor. So when you open up the oven, it WILL come spilling out. DO NOT LEAN DOWN IN FRONT OF OVEN WHEN YOU OPEN IT WITH WIDE EYES TO SEE IF YOUR COCONUT IS GETTING BROWN. IT WILL BURN YOUR EYES OUT. It really hurts. I’ve learned the hard way by doing it a couple times. It is a thousand times more painful than crying because of onions. So when you open the oven for the first and second and third time, do not stare into the oven. Let it air out a bit, for like 10 seconds, then you can bend down and mix it around. Set the timer for 3 more minutes.
Keep checking the coconut at 3 minute intervals. Don’t worry, it may take a while. But the key is that once you start to notice the coconut is browning, keep mixing it around, and keep a close eye on it. Because once it starts, it dries out completely very quickly. The last time I toasted the coconut, it took me 11 minutes, But I think my oven was also on 350 F. Just remember: KEEP YOUR EYES SAFE, check constantly, rotate flakes. Then you’ll end up with…