Toasted Coconut
Toasted coconut comes up time and time again for my recipes. It's a best-finisher to many of my custom desserts for coconut-lovers. The taste and texture are wonderful, and it's almost too easy to prepare. Here's the how-to.
Ingredients
- 1 7 ounce bag sweetened coconut
Instructions
- Preheat oven to 325 degrees.
- On a cookie sheet, covered with either parchment paper or a silpat mat, empty the entire bag of prepared sweetened coconut, and spread evenly.
- Place in the oven for 10 minutes. Every oven is different, so you'll have to watch it. Typically, after 10 minutes the edges are barely toasted and the sheet should go back into the oven.
- Add 5 minutes and check. The edges will always toast first to be the darkest. That's good. You'll want this. Your coconut should be perfectly toasted with a total of 15 minutes in the oven. You may add a few minutes if you like a darker toast.
- Once it has cooled to the touch, you can use your hands to fold it all together. Contrast with the different tones of toasted coconut, makes for the best end-result.
- Once it's done, alow to completely cool before placing as a topping. If you have leftovers, keep in an airtight container at room temperature for up to a week.
