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Dry-Roasted Grated Coconut

  • yield: Makes 1 1/2 cups


  • 1 1/2 cups fresh, frozen, or dried grated coconut

Cook's Note

Store toasted coconut, refrigerated, in an airtight container for up to 1 week.


  1. Step 1

    Heat a heavy skillet over medium heat. Add coconut, and cook, stirring constantly, until the shreds are firm and dry, aromatic, and golden brown. Let cool completely. (If using frozen grated coconut, it will give off some water as it heats, but this will quickly evaporate.)