Canned and packaged coconut is processed and sold shredded, flaked, and grated in sweetened and unsweetened forms. You can also use fresh coconut that you crack and grate. It is measured for a recipe in a dry measuring cup.
It can be toasted for use in a recipe, which caramelizes its sugars and gives a crispy texture to its natural chewiness. Toasting also brings out the coconut flavor and gives it a beautiful browned color. Coconut can be toasted in the oven or on the stovetop.
This how to baking technique is used with the:
Hummingbird Cake Recipe Tutorial
HOW TO TIPS:
OVEN
1. Position an oven shelf in the middle of the oven. Heat the oven to 350 degrees F.
2. Toast shredded coconut on a baking sheet until it starts to turn golden brown. Stir about every few minutes.
Be careful not to burn it…coconut can go from perfect to burned very quickly!
SARAH SAYS: About 1/2 bag shredded sweetened coconut (about 3 1/2 ounces) takes about 10 minutes to brown.
3. Set aside to cool completely before using and/or storing.
4. Store in an airtight container.
ON TOP OF THE STOVE
1. To lightly toast coconut, use a dry skillet, stirring over medium to medium-low heat, until toasted.
2. Let cool on parchment paper until needed.
3. Store in an airtight container.
MICROWAVE
1. Spread a small amount (about 1/2 cup) of shredded coconut in a thin layer on a microwaveable-proof plate.
2. Microwave on 30-second bursts on high power. Between each burst, stir and redistribute the coconut.
3. Microwave until evenly golden. Remove to cool.
4. Store in an airtight container.
