How to Roast Fresh Coconut


Coconut is a food with endless possibilities. This delicious fruit is used for its water, as a food, a sweetener or topping and as a source of oil. Coconuts are native to Malaysia, Polynesia and southern Asia. Additionally, prolific use is made of coconuts in South America, India, Hawaii and the Pacific Islands. They are a part of the daily diet in many parts of the world. Roasting is a cooking term that refers to food cooked by prolonged exposure to heat or over a heat source. Several methods of toasting, or roasting, will result in coconut that tastes delicious.

  • Toast the coconut on the stove-top. Spread shredded or grated coconut into a large, dry skillet. Roast over medium heat. Stir frequently, using a wooden spoon, until coconut is an even golden brown color. Coconut that is roasted on the stove-top will typically brown a little less evenly than coconut browned in the oven.

  • Cook the coconut in a microwave oven. Place the shredded coconut in a microwave oven bag. Microwave the coconut on full power for 3-minutes. Remove the bag and shake it vigorously two or three times during the 3-minute cooking period. Take the bag from the microwave oven and pour the coconut on a layer of paper towels to cool. Only use bags specially manufactured for use in microwave ovens. These can be purchased at most large grocery stores and on-line.

  • Roast the coconut in the oven. Preheat the oven to 350-degrees. Spread the fresh, unsweetened shredded or shaved coconut on a baking sheet with a rim, such as a cookie sheet. Bake the fresh coconut in the oven for 5- to 10-minutes. Since oven heats vary from stove to stove, check the coconut frequently, stirring once or twice until the coconut is a golden color. Remove from the oven and allow the coconut to cool.

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