When done in a skillet on the stove, the coconut toasts unevenly and it is easier to burn parts of it, you have to pay close attention and stir it a lot to make sure that it is toasting as evenly as possible. When toasting in the oven, coconut toasts more evenly, it takes longer to burn, but it is easier to forget about, and you have to preheat the oven. I dislike preheating the oven for prep-work if I'm not using it later for the final project, so when Older Sister used the oven method of toasting coconut for the Great French Toast breakfast, I was surprised that she did it in the oven instead of on the stove.
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| Toasted Coconut: OVEN vs. SKILLET |
In the picture you can see they have different aesthetic qualities, so if you think the variegated colors of the skillet toasting will suit your needs, then do it and pay close attention and keep the burner on very low heat. If you like the more controlled, even color of the oven-toasted coconut, then do it and set a timer to help you remember that something is in the oven and be sure to stir it every couple of minutes.
