Stovetop Method (Best for Small Batches and Close Control)

Cup of Yum
1. Use a dry skillet or frying pan and place it over medium-low heat.
2. Add shredded coconut in an even layer, without any oil or butter.
3. Stir continuously with a spatula to ensure even toasting.
4. Cook until the coconut turns a golden brown, usually within 3-5 minutes.
5. Remove from the pan immediately to stop the cooking process and spread it on a plate to cool.

Oven Method (Best for Large Batches and Even Toasting)

1. Preheat your oven to 325°F (163°C).
2. Spread the shredded coconut evenly on a baking sheet lined with parchment paper.
3. Place in the oven and toast for 5-10 minutes, stirring halfway through to ensure even browning.
4. Remove from the oven once golden and let it cool on the tray.

Microwave Method (Best for Quick and Small Batches)

1. Spread shredded coconut in a thin, even layer on a microwave-safe plate.
2. Microwave on high in 30-second intervals, stirring between each interval, until the coconut is golden brown. This usually takes about 2-4 minutes, depending on your microwave.