I know I said that I wouldn’t be posting coconut on this blog, however, the one linkup I participate in is doing a chocolate and coconut theme. Besides, last month I learned that I really don’t mind toasted coconut. It’s truly just the texture of the raw coconut that I dislike so dearly. So, if you are also a person who despises coconut, give it a try after it’s been toasted. You might find that it’s not bad after all.
Here’s my toasted coconut in all its glory. I love that golden brown color. It photographs so well and, in my opinion, is gorgeous to look at it.
I have to be honest. I’m trying desperately to pry some thoughtful words out of my head for this post, but after spending the entire day running errands with my 2 year old.. my brain is shot. There is nothing harder than going to the woman doctor and several different stores with a busy body toddler.. all. by. yourself!
April 7th I’ll be posting what I used this delicious coconut for. I can’t wait to show all of you! Let get learning how to toast coconut.
- sweetened or unsweetened flaked coconut
- Preheat oven to 325 degrees. Line a baking sheet with tin foil.
- Measure out the amount of coconut you will need for your recipe. Spread the coconut out on the baking sheet. Place in the oven for 5 - 10 minutes. Stir the coconut.
- Place back in the oven for another 5 - 10 minutes. The coconut should be golden brown. If it's not as toasted as you would like, stir the coconut and put it back in the oven for another 5 minutes.