Got coconuts? Make coconut flour with this simple recipe. I’ll show you how to do it, so you can use it for your favorite baking and coconut recipes.
As the interest in grain-free diets continues to increase, many cooks are looking to find a replacement for all-purpose flour in their baking.
What is Coconut Flour?
Coconut flour is a gluten free “flour” that is essentially dried coconut in powdered form. It is made from the coconut solids that are left over after the meat been used to produce coconut milk. The solids are ground into a very fine, flour-like powder. The flour is popular for gluten free and low-carb baking, since it is low in carbohydrates and very high in fiber.
Health Benefits of Coconut Flour
It’s an excellent alternative to traditional wheat flour because it’s high in fiber (about 5 grams per tablespoon) and lowers the glycemic index (the measure of a food’s impact on blood sugar).1 In a nutshell, that means it helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won’t spike as quickly as grain-based flours.2
Those who are Paleo, gluten free or grain free often opt for coconut flour (along with nut flours) for baking and cooking. Keep in mind with baking you can’t use a 1:1 ratio to wheat flour. Generally, you will use about 1/4 of the amount and a lot of eggs as coconut flour is very dense and dry.
If you’re new to baking and cooking with coconut flour, check out my top 100+ coconut flour recipes to get started.
What Does It Taste Like?
Coconut flour does have a coconut scent and will impart a coconut flavor to baked goods, especially baked goods that don’t include any other strongly flavored ingredients, such as spices or cocoa powder. This can be a bonus for coconut fans, but might be a negative for people who don’t particularly like the flavor of coconut.
How to Make Coconut Flour at Home
Okay, so back to basics. Who’s ready to learn how to make this? It’s really easy. Like really, really easy.
First, you’ll need coconut pulp. You can get this from fresh coconuts or dried coconut flakes. I like to make my own coconut milk first with this pulp and then use what’s leftover to make coconut flour, so there’s no waste – and I get milk out of it.
After you follow my recipe to make milk, then you can make flour.
Using This Flour for Baking
Coconut flour is particularly absorbent, and a very small amount of flour will absorb a very large amount of liquid. It also tends to have a drying effect on baked goods, because it is so absorbent. The best way to counteract its drying effect is to use plenty of eggs when you’re baking. The protein in egg whites helps to provide structure to baked goods while the yolks provide moisture.
Foods baked with coconut flour can often have a gritty texture, so it’s best to sift the flour thoroughly before you bake with it. Additionally, it’s good practice to separate your eggs, beating the flour with egg yolks and then beating the whites separately until they hold stiff peaks. You can then fold the whites into the egg yolk and flour mixture, and this improves the natural heaviness of many baked goods that use coconut flour as an ingredient.
Top Tips for Coconut Flour
- Sift well before using
- If making milk from coconuts, use leftover pulp to make coconut flour.
- Use a preheated oven.
- Store in an airtight container.
More Recipes You Might Like
How to Make Coconut Flour
- Baking sheet
- Parchment paper
- 2 cups coconut pulp leftover from making coconut milk
- air-tight container
- Heat oven to 120°F (50°C).
- Line a baking sheet with parchment paper.
- Spread out coconut pulp on parchment paper and bake for 45 minutes or until the coconut pulp is dried (no moisture at all).
- Remove from oven and let cool for a few minutes
- Blend coconut pulp in a Vitamix or food processor for 1-2 minutes until pulp becomes a fine powder.
- Store coconut flour in an air-tight container.
Want More Recipes?
Check out my new book, Gluten-Free, Real Food Recipes for Kids.
I wrote this book with YOU in mind. Parents who want to provide kids with wholesome meals without artificial colors, preservatives and other additives.
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- Detailed information on how to properly soak and sprout nuts, beans, grains and seeds
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- Tips on how to get kids to become better eaters and help in the kitchen
- 70+ gluten-free recipes – such as snacks and appetizers, beverages, condiments and dressings, main meals, desserts and more
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1, 2: http://www.livestrong.com/article/28183-health-benefits-coconut-flour/
Photo credit: Bigstockphoto.com / katekrsk
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Linda Gagain says
I like that you said to dry the flour at 120°F for 45 minutes. That was helpful my recipe was the same as yours but didn’t specify how long to dry or at what temperature.
basil bakhshi says
thanks! nice work!!
My oven only goes to 170 degrees Fahrenheit. Any suggestions on how to dry at that temp?
Kemp Kemp says
I had no clue how easy it was to make coconut flour, can’t wait to try it!