Francisco Migoya

Toasted Shredded Coconut

Preparation info

  • Difficulty

    Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 30 g / 1.06 oz unsweetened shredded coconut

Method

  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.

© 2008 All rights reserved. Published by Wiley.