How To Toast Coconut Oven Recipes

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HOW TO TOAST COCONUT



How to Toast Coconut image

I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite.

Categories     main dish

Time 12m

Yield 4 servings

Number Of Ingredients 1

1 c. Shredded Or Flaked Coconut

Steps:

  • Preheat oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3-4 more minutes. Remove from oven and cool completely. Note: Make sure you keep an eye on the toasted coconut. Once it starts to toast, it toasts quickly!

COCONUT TOAST



Coconut Toast image

This toasty bread has a wonderfully sweet and buttery coconut topping that's simply scrumptious. "It's easy to make and so yummy," says Betty Checkett of St. Louis, Missouri. "Enjoy it with a cup of coffee at breakfast or for a snack anytime of day."

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 6

1 cup sweetened shredded coconut
1 cup sugar
1/2 cup butter, melted
1 egg, beaten
1 teaspoon vanilla extract
11 to 12 slices white bread

Steps:

  • In a bowl, combine the coconut, sugar, butter, egg and vanilla; mix well. Spread over each slice of bread; place on ungreased baking sheets. Bake at 350° for 15-20 minutes or until lightly browned.

Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

FRESH ROASTED COCONUT



Fresh Roasted Coconut image

Use this fresh roasted coconut recipe when making delicious Coconut Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes enough for 2 dozen cupcakes

Number Of Ingredients 1

2 coconuts

Steps:

  • Preheat oven to 350 degrees. Test each of the three eyes at the stem end of the coconut to find the softest eye. Use an ice pick and a hammer to pierce the eye, then drain the juice into a glass through a fine sieve, and reserve for another use.
  • Tap the coconut with a hammer until a palm-size piece of the shell breaks off. Continue tapping around the broken edge of the shell until it begins to break apart. Place the broken shells on a baking sheet. Bake the shells for about 10 minutes to loosen the coconut flesh from the shell.
  • Remove the coconut shells from the oven, and allow them to cool to the touch. Pry out the meat with an oyster knife. With a potato peeler, remove any remaining brown skin from meat. Grate the coconut meat, or slice it with a mandoline.
  • Preheat oven to 350 degrees. Place grated or sliced coconut on a baking sheet and transfer to oven. Bake until lightly toasted. Let cool before using.

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