Toasted Coconut
A recipe from Georgia Department of Education School Nutrition
Lightly crisp and golden, toasted coconut adds a warm, nutty crunch to parfaits, oatmeal, and sweet potatoes. Try sprinkling on fruit for a tropical twist.
Ingredients:
- 1 lbs + 4 oz Coconut, shredded
Steps:
- Spread coconut in a thin, even layer on parchment lined sheet pans. Avoid over crowding to ensure even toasting.
- Bake for 10-15 minutes, at 325°F. Stir every 3-4 minutes to prevent burning and ensure even browning.
- Remove from oven and allow to cool completely.
- Place in 2-inch or 4-inch skinny pans, or a 6-pan configuration, for use on topping bars.
- Place in dry storage, covered and date marked, for use.
Watch closely the first few times you toast coconut to establish exact cooking times. Each oven will vary and coconut can go from golden to burnt quickly.
No bare hand contact with ready to eat food.
Recipe Details
HACCP Category:
Process #1 (No Cook)
Yield:
100
Portion Size:
1 tablespoon
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 28 | cal |
| Saturated Fat: | 1.8 | g |
| Total Fat: | 2 | g |
| Sodium: | 15 | mg |
