Toasting certain ingredients is used in cooking to heightened flavor. It’s a special flavor. It can be a time consuming venture as your “toast” these ingredients in the oven every so slowly. Often it’s tempting to avoid that toasting step.
Then, years ago I had read you could “toast” nuts in the microwave. You just microwaved them until you smell the aroma of toasted nuts – the special nutty scent. Well, hot diggity dog! It worked. I recently toasted some pecans for a salad I was making.
As I was making a recipe that calls for toasted coconut, I thought, “Oh boy, here we go again”. But, then I got to think – if you can toast nuts in the microwave – why not coconut?
Guess what? It works!
So, no heating up the oven to toast that coconut anymore. Not only will you save time, but you’ll save energy. And, the taste is the same.
Tall & Handsome was impressed with the results. That works for me!
Microwaved Toasted Coconut
3/4 cup shredded coconut
- Spread the coconut in an even layer on a microwaveable dish. I used an 8 x 8 inch Pyrex glass dish.
- Microwave on high for 1 minute. Stir. Microwave another minute. Stir again. If your coconut isn’t toasted, continue microwaving in 1 minute intervals and you begin to see the coconut toast. (For this amount, mine took 3 to 4 minutes in my microwave. Times may vary with different microwave ovens.)
- You can toast various amounts using this technique – just be sure the coconut is spread in a thin, even layer (not piled up on itself.)
© 2017 Beverly Hicks Burch