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Toasted coconut garnish for curries and salads Recipe

Indian · Condiment · 7 min total

This simple toasted coconut adds a nutty, crunchy finish to curries, salads, and rice dishes. It's quick to make and keeps well for a week.

Ingredients

• 1 cup unsweetened shredded coconut
• 1 teaspoon vegetable oil (optional)

Instructions

1. Place a dry skillet over medium heat. Add the shredded coconut in an even layer.
2. Toast, stirring constantly with a wooden spoon, until the coconut turns golden brown, about 3-5 minutes. Watch carefully to prevent burning.
3. Immediately transfer the toasted coconut to a plate or bowl to cool. If using oil, stir it in after toasting for extra sheen.
4. Let cool completely before storing in an airtight container.

Tips

• Use unsweetened coconut for savory dishes; sweetened coconut can be used for desserts.
• Store in an airtight container at room temperature for up to 1 week.
• Toasted coconut can also be made in the oven: spread on a baking sheet and bake at 325°F for 5-7 minutes, stirring halfway.

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