Toasted Coconut (2 Ways)
ChefKetogenic.comServings 8
Serving size 1/4 cup
Net Carbs
- Amount Per Serving
- Calories 190
- % Daily Value *
- Total Fat 19g25%
- Protein 2g
- Total Carbohydrate 8g3%
- Dietary Fiber 4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Directions
Heat a large, non-stick skillet over medium-high heat.
Add the shredded coconut and cook, continuously stirring so it doesn't burn.
Remove from heat and allow to cool once the shredded coconut has turned golden brown.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Evenly spread the shredded coconut on the pan, making sure pieces aren't overlapping too much.
Bake for 4 minutes and then stir so that the toasted coconut cooks evenly and doesn't burn.
Bake for an additional 3-5 minutes, stirring every minute or so, until the coconut is toasted.
Ingredients
Directions
Directions
Heat a large, non-stick skillet over medium-high heat.
Add the shredded coconut and cook, continuously stirring so it doesn't burn.
Remove from heat and allow to cool once the shredded coconut has turned golden brown.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Evenly spread the shredded coconut on the pan, making sure pieces aren't overlapping too much.
Bake for 4 minutes and then stir so that the toasted coconut cooks evenly and doesn't burn.
Bake for an additional 3-5 minutes, stirring every minute or so, until the coconut is toasted.
Notes
