How to Make Coconut Flour

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.

5 from 36 votes

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Course: baking

Cuisine: American

Keyword: grain free flour, how to make flour at home

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Calories: 63kcal

Author: Don't Mess With Mama

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.

Here are additional methods to make coconut flour.

Fresh Coconut Method

Pre-heat oven to 120°F (50°C) or the lowest temperature.
Line a large baking tray with parchment paper.
Crack a fresh coconut and pour out the water to save to drink later.
Peel the brown outer layer so all you have is the white part - the coconut meat.
Cut the white coconut meat into chunks and either grate it or pulse in a food processor to make it into a crumbly texture. Be careful not to pulse too long, or you'll end up with coconut milk. If so, use the #1 method mentioned above.
Spread the grated coconut on parchment paper and bake for 45 minutes or until the 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.

Coconut Flakes Method

This might be the easiest method of all three and you've still got the full fat in the shredded coconut flakes.

Add 1 cup of dried unsweetened coconut flakes to a high-speed blender or food processor.
Blend until it's a flour-like consistency, about 3-4 minutes.