It seems like coconut is everywhere these days.
That makes me happy because I can't get enough of it's sweet tropical taste. One of my favourite snacks of late are toasted coconut flakes. I've been buying them but realized I can easily make the same thing myself.

Here's how to successfully toast coconut.

Heat a dry skillet over medium heat. Add coconut and cook, stirring occasionally, for five to six minutes.

At first it will seem like nothing is happening. But don't lose heart. Stay with the skillet and stir frequently. Once the sugars on the outside of the coconut warm through, caramelization (toasting) is just around the corner.  It happens quickly, so you'll need to stir more toward the end of the time.

You can also toast coconut in an oven, the same way you would with nuts, only with more frequent stirring. I always (and I mean always) burn the first two trays of nuts or coconut if I use the oven. It's one of those out-of-sight, out-of-mind things. So I rely on a dry skillet instead.

The stove top method works for any type of coconut, regardless of the size of the shred or whether it's sweetened or not.

Use up all that toasty goodness and try out this Mile-high Coconut Cream Pie.