30 minutes
A delightful topping made from freshly toasted coconut strips, perfect for adding a crunchy texture and rich flavor to your dishes.
Coconut, scraped into long, flat strips
each
Frozen Grated Coconut, thawed and squeezed
cups
cups
cups
1. Prepare Coconut
Crack open a fresh coconut. Using a coconut scraper, potato peeler, coarse grater, or even a bottle cap, scrape long, flat strips of the coconut flesh. If you’re using frozen grated coconut, place about 1.5 to 2 cups on a plate and allow it to thaw. Once thawed, squeeze out any excess water and pat it dry with a paper towel. This prevents splattering when you fry it.
2. Heat Oil
Heat about 0.25 cups of peanut oil or coconut oil in a wok or small heavy skillet over medium heat. You want the oil to be about 0.25 inches deep.
3. Toast Coconut
Once the oil is hot, add the coconut strips or thawed coconut to the pan. Stir constantly as the coconut cooks to prevent it from burning and to ensure it toasts evenly. The coconut is ready when it turns a beautiful golden brown.
4. Drain and Cool
Once the coconut is toasted, use a slotted spoon or tongs to lift it out of the oil. Let the excess oil drain off and transfer the coconut to a plate lined with paper towels. Allow it to cool completely before storing any leftovers.
Before toasting, toss the coconut with a bit of powdered sugar or a drizzle of maple syrup for a sweet twist. This works wonderfully as a topping for desserts like ice cream, cupcakes, or fruit salads.
After the coconut has been toasted and cooled, drizzle it lightly with melted dark, milk, or white chocolate. Allow the chocolate to set before using the topping. This adds a decadent twist to the original recipe.
After toasting, drizzle the coconut with melted dark, milk, or white chocolate. Once set, this can be used to garnish cakes, mousses, or used as a crunchy element in a trail mix.
Add the zest of a lemon, lime, or orange to the coconut before toasting. This bright, citrusy flavor can enhance tropical desserts, salads, or can even be folded into rice or quinoa dishes.
Add the zest of one lime, lemon, or orange to the coconut before toasting. This will infuse a subtle citrus aroma and a slight tanginess that pairs wonderfully with the sweetness of the coconut.
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