(Make) The Coconut Connection

Crazy about coconut? We are, too! Make sure you have enough on hand.

  • One 3.5-ounce can of sweetened flaked coconut = 1 1/3 cups
  • One 7-ounce bag of sweetened flaked coconut = 3 cups

It’s Even Better Toasted!

No matter which method you prefer, transfer toasted coconut to a plate to avoid over-browning as it cools.


(Photo: Skillet icon.)

In a Skillet
Place sweetened flaked coconut in a small non-stick skillet. (No butter needed!) Cook over medium heat, stirring frequently, until fragrant and light golden brown, about 7 minutes. Transfer toasted coconut to a plate to avoid over-browning as it cools.

(Photo: Microwave icon.)

In the Microwave
Spread sweetened flaked coconut in a 9-inch microwave-safe pie plate. Microwave on HIGH for 4 to 8 minutes, stirring every minute, until fragrant and light golden brown. Transfer toasted coconut to a plate to avoid over-browning as it cools.

(Photo: Oven icon.)

In the Oven
Spread sweetened flaked coconut in a thin layer on a jellyroll pan. Bake in 350°F. oven, stirring frequently, until fragrant and light golden brown, about 7 to 8 minutes. Transfer toasted coconut to a plate to avoid over-browning as it cools.