Toasting coconut

By Sarah Hobbs

click image to enlarge

Issue now on sale

In this issue
Subscribe online

Save

E-mail

Don't have toasted coconut? This tip tells you how!

To toast coconut, heat a clean, dry frying pan over medium-high heat, add dessicated coconut and cook, shaking pan constantly, until coconut is golden.

Bonus recipe: Homemade marshmallow

Photography: Scott Hawkins. Styling: Amber Keller

Published in Notebook Magazine

Issue: August 2008

Currently 4.50/5
1
2
3
4
5

Current Rating: 4.5/5

Your say

Join the discussion

Notebook is about sharing your comments, ideas, opinions and tips with others. To make a comment you must be a member of myNotebook:

There are currently no comments for Toasting coconut. Why not be the first to write a comment for this article?

Join myNotebook: ... It's free!

(Member benefits)

Popular searches:

soup recipes chicken recipes storage ideas

What's new...

A cooling condiment

Fresh coconut sambal - accompany with a spicy Indian curry and naan bread for a feast

1 | 2 | 3 | 4 | 5

Most Recent

Tailored fashion
Tailored fashion pieces in your wardrobe can add a sharp and sophisticated look. We...
Linguine con scampi e limoni
Linguine con scampi e limoni or Linguine with prawns and lemon Cucina Italiana...
How to make French onion soup
It is believed that French onion soup was invented by King Louis XV of France, who...
Red currant and rosemary lamb shanks
Red currant and rosemary lamb shanks Serves 4 1 tbs olive oil 4 (about 1kg)...