Sunday, May 27, 2012
an under-rated condiment.
But coconut is fantastic . . . .
it's even more fantastic when it's toasted!
I remember my great grandmother making toasted coconut.
There's really no recipe for toasted coconut, that I'm aware of.
I remember my grandmother just adding butter and coconut.
She toasted hers on top of the stove in a heavy pan.
I toast mine in the oven.
Either way, you can't go wrong!
All you want is to get the coconut nice and "toasty." Like in the picture above.
Sweetened flaked coconut
Preheat oven to 350 degrees.
Place desired amount of coconut in a bowl.
Put in some butter. Maybe a TBSP or so -- depends on how much coconut you have.
Place bowl in the microwave and melt the butter.
Then stir the coconut all around, keep stirring, . . .keep stirring, until all of the coconut is coated with the melted butter. The trick -- you don't want a ton of melted butter -- you don't want a puddle of butter, just enough to lightly coat. That's why you keep stirring!
Once it's well mixed, pour the coconut on a foil lined pan and place in the oven.
Watch it CAREFULLY!
Every so often, open the oven door and stir the coconut around -- the outside edge will start browning first.
Keep stirring and cooking.
Bake until desired color is achieved.
Remove from the oven and allow to cool.
**This will burn quickly -- so stay with it!
Use your toasted coconut on top of cakes, pies, ice cream, in yogurt, or grab a bite as you walk through the kitchen!