Perfectly Toasted Flaked Coconut

  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    2 tbsp. (30 ml)

There are dozens of uses for toasted flaked coconut. For small quantities, you can toast the coconut in a skillet over medium heat. Stir constantly for even browning. 

I prefer toasting several cups of coconut and storing it for future use. In dry climates, small quantities, 1 cup or less, can be stored for months in a cool, dry place. Larger quantities can be refrigerated.

Nutrition values are for coconut prior to toasting. Almost 60% of the calories in coconut is from saturated fat. Coconut and coconut oil is a hot topic these days. But the fact remains, saturated fat has been proven to raise cholesterol and the risk for heart attack or stroke.

The recommended consumption of saturated fat should not exceed 10 percent of total calories. For a 2,000 calorie diet that equals 22 grams.

Cook’s Tip

Toasting coconut on a stove top takes only a few minutes and constant stirring. Don’t take your eye off the stove to prevent burning.



  • Shredded or flaked coconut

Method of Preparation

Step 1

Place rack in middle of oven and preheat oven to 300° to 350°F (150° - 175°C). You can also use a toaster oven.

Step 2

Spread coconut in a thin layer on a baking sheet. The thinner the layer the faster and more uniform the toasting. Bake 6 to 10 minutes or until golden brown stirring every 2 minutes to assure even browning.

Step 3

Cool and store in an airtight container.