Unsweetened coconut is used often in keto baking. Learn how to make perfectly toasted shredded coconut that is just right EVERY TIME! Quick and easy and takes 5 minutes of your time. Well, longer if you include preheating your oven!
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Perfectly Toasted Shredded Coconut
This is going to be the smallest and shortest blog post EVER! But toasted coconut is so delicious and has to be done with perfection so as to not under-toast it or over-toast it.
I prefer the finely shredded coconut like this one. It just tastes better overall and is especially good in recipes. I just made a DAIRY-FREE coconut cream pie recipe that was simply amazing! I found that using the finely shredded coconut inside the pie and then the same for the toasted coconut provided the perfect texture.
I also used these beauties in a recipe that I DID post! It is my Keto No-Bake Coconut Cream Pie Cups – an amazing single serve dessert
Anyway – are you ready for how simple this is?
How to Make Perfectly Toasted Shredded Coconut
Preheat your oven to 350 degrees.
Sprinkle unsweetened (because we are still keto, right?) shredded coconut on a baking sheet. No need to line it or grease it. I prefer ceramic ones as they just seem to work better and stick less. AND they come in fun colors. Mine are red!
Bake for 5 minutes and promptly remove from the baking sheet as if you let it cool ON the baking sheet it may burn. Use right away or store in an airtight container!
Things can’t get much easier than that, right?
I make a bunch and then store it in a mason jar. I try to use it within a couple days so I plan out a few recipes that I’ll need to use with and make them all. You can also just toast a tiny amount or however much you may need for a given recipe!
Enjoy!
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.