Toasted Shredded Coconut

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 30 g / 1.06 oz unsweetened shredded coconut


  1. Preheat a convection oven to 325°F / 163°C. Line a sheet pan with a nonstick rubber mat (parchment paper will not stay in place in a convection oven if it is not weighed down properly).
  2. Spread the coconut evenly onto the prepared sheet pan.
  3. Bake until light brown and aromatic, about 6 minutes.
  4. Reserve in an airtight container at room temperature. If properly stored, it will keep for up to 1 month.