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Making your own coconut flour is such an easy process, and it’s the perfect way to use the leftovers after making your own coconut milk.
Coconut flour is one of my favorite to use when I want to make a gluten-free recipe that can handle a subtle coconut flavor. It is extremely high in fibre, contains some protein, and it’s low carb.
Ingredients
This recipe is so simple, it only needs 1 ingredient.
Oven (or sunny window sill if you live in a dry environment)
Instructions
Firstly we need to extract the fats from the desiccated coconut. Simply follow my Coconut milk recipe first, and then come back to this recipe once you have the left-over pulp.
Dehydrate the pulp from the coconut milk. Do this by baking it, on a baking tray, at about 40°C (104°F) or the lowest temperature your oven goes to for about 45 minutes or until it is dry. I like to shift the pulp around every 10 minutes to ensure even drying.
If you don’t have an oven, no problem! Just leave it on a sunny window sill. This will take a day or two depending on how humid and hot it is where you live. If this process takes too long, your coconut might become rancid or mouldy, so just double check it before eating it!
Once the coconut is dry, place it in the high-speed blender and blend it for 2-3 minutes until it is more of a flour consistency rather than desiccated coconut.
Storage
Store your flour in an airtight container for up to 6 months. Always check it before baking since coconut goes rancid easily.
Top Tips
Dehydrate your coconut pulp as quickly as possible to avoid it getting mouldy.
Blending it creates smaller pieces which are perfect for baking with, so don’t skip this step!
Frequently Asked Questions
Can you grind coconut to make coconut flour?
Yes! Make some homemade coconut milk first to extract all the fats, but that pulp is perfect for turning into flour!
How do they make coconut flour?
Drying and blending coconut milk pulp. Follow the recipe to get the best results!
How healthy is coconut flour?
Extremely healthy! Making your own means that it isn’t processed and no chemicals have been added. It also has a high fibre, high protein, and low carb! How perfect!
Is coconut flour the same as ground coconut?
Ground coconut is more like desiccated coconut, so you will still need to follow the recipe below.
Is coconut flour made from desiccated coconut?
Yes! This recipe is! You need to extract the fats first, so make some coconut milk then dry out the pulp to make your flour.
Do you need to refrigerate it?
No, it’s better to keep it in an airtight container in a dark, cool cupboard.
How do you mask coconut flour’s taste?
You don’t. Sometimes I can’t even taste coconut in dishes because I use it so often.
That being said, homemade coconut flour is made from the leftovers of coconut milk, so it is stripped of fats and flavors.
If you made my easy recipe, leave a comment and rating below!
Coconut flour is such an easy product to make, and it’s the perfect way to use the leftovers after making your own coconut milk!
Coconut flour is one of my favorite to use when I want to make a gluten-free recipe that can handle a subtle coconut flavor. It is extremely high in fibre, contains some protein, and it’s low carb.
Ingredients
Scale
2CupsDesiccated CoconutLeftover pulp from making coconut milk.
I like plain coconut milk, but you could add any flavor you love to this recipe!
Extract the fats from the desiccated coconut. Simply follow my Coconut milk recipe first and come back to this recipe once you have the left-over pulp.
Dehydrate the pulp from the coconut milk. Place the coconut pulp on a baking tray and bake it at about 40°C (104°F) or the lowest temperature your oven goes to for about 45 minutes or until it is dry.*
Shift the pulp around every 10 minutes to ensure even drying.
Turn dehydrated coconut into flour!
Once the coconut is dry, place it in the high-speed blender and blend it for 2-3 minutes until it is more of a flour consistency.
Enjoy your homemade coconut in soups, curries or desserts!
* If you don’t have an oven, no problem! Just leave it on a sunny window sill. This will take a day or two depending on how humid and hot it is where you live. If this process takes too long, your coconut might become rancid or mouldy, so just double check it before eating it!
Blending it creates smaller pieces which are perfect for baking with, so don’t skip this step!
Store your coconut flour in an airtight container for up to 6 months. I always check my flour before baking with it since coconut goes rancid easily.
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