Claire’s tip of the week:

Toasting coconut is nothing short of a magical culinary experience. The transformation turns pale, sweet, limp flakes into nutty, crispy, golden shreds of goodness, adding taste, texture, and visual appeal. A couple of things to consider, sweet coconut will toast faster than unsweetened. Refrigerated or frozen coconut will take longer to toast than room temperature. The process of toasting happens quickly and can go from golden to dark brown swiftly, so keep a watchful eye. Store toasted coconut in an air-tight container for up to a month or freeze for up to 3 months. It’s great to have on hand for snacking or as a topping for yogurt, oatmeal or in salads.

Here are a few ways to tackle this task – oven, stovetop or microwave.

Heat oven to 325 degrees F. Spread coconut evenly on a baking sheet. Bake until flakes just begin to brown for about 5 minutes. Stir gently and continue baking until an even golden brown color, about 5 minutes.

Using a large saute pan over medium heat, stir the coconut frequently to achieve a uniform golden brown color. Coconut will continue to toast in the hot pan, so remove when finished.

Spread coconut on a microwave-safe plate. Using full power, microwave in 30-second increments, until coconut just starts to brown. Continue cooking, stirring occasionally until golden brown.