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Toasted coconut is one of my all-time favourite treats. I add it to my cakes and salad. I also add it to my oat cereal; sometimes, I eat it as is. But my favourite way of using coconut flakes is as topping for my yogurt. I love the crunchiness it brings to this smooth and creamy food.
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Fresh and desiccated coconuts can be used in making toasted coconut flakes. However, I used fresh coconut for this recipe because I prefer working with it.  It’s interesting to note that this homemade dessert is easy to make; prepping and cooking it can be done in twelve to fifteen minutes. Oh yeah, it’s that quick. Even though there are different methods of making this dessert, I’ll be discussing the stovetop method today.  Before I share this method with you, let me quickly say that sugar and coconut oil are optional additions to this food. Also, large quantities of coconut flakes are best toasted in batches; one to two cups per batch would be ideal so that there would be room for stirring and even browning.


1 Cup of Coconut Flakes Frying Pan Sugar (Optional)

Method of Preparation

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Break the coconut open and extract the meat. Rinse the coconut meat and grate them using the largest shredding hole in the grater. If you’re using sugar, add it after grating and stir. Add the coconut to a clean frying pan. Spread it around, you should aim to have one even layer. Place the frying pan over low to medium heat. Please, do not use high heat for this exercise for doing so would make the coconut flakes burn without toasting. Now, stir constantly. Please, emphasis is on constant stirring. Don’t leave the coconut flakes unattended for a second. Toasting coconut requires your complete attention. So, don’t do it if you’re home alone with toddlers who are wide awake. Don’t do it if your favourite show is about to start airing.  Coconut burns quickly and it has a horrible smell too. That said, endeavour to move the coconuts in the pan from top to bottom and vice versa to ensure even browning. Once it’s brown, take it off the heat and off the pan immediately. Please, do not leave the coconut in the frying pan or the heat from it would burn it. Spread the coconut on a baking sheet. Once the toasted coconut is cool, store it in an airtight container and place it in the refrigerator. Storing it in the refrigerator will help it last longer. Featured Image Source: Good Life Eats
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This article was first published on 7th April 2022


Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address,

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