Page 448 - Pie Squared

ON THE STOVETOP

Cook the coconut in a small skillet over medium heat, stirring
and toasting, until it is lightly browned, dried, and fragrant, 2 to 3
minutes.

IN THE OVEN

I never turn the oven on only to toast nuts or coconut, but if I’ve
made the crust, the oven is already on and it’s the easiest way
to go. Scatter the coconut over a baking sheet and slide it into a

350°F oven. Bake, stirring every 2 minutes and watching
carefully, until the coconut is lightly browned, 5 to 7 minutes.

IN THE MICROWAVE
Spread out the coconut on a microwave-safe plate. Cook in the

microwave on High in 2-minute increments, stirring after each
time, until it turns toasty brown, anywhere from 6 to 8 minutes.

Store any leftover toasted coconut in a tightly sealed glass jar. It
will stay fresh for weeks, but it never lasts that long around here.
I add it to everything: granola, scones, roasted salmon, green
beans.