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How To Make Coconut Flour

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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.



I like plain coconut milk, but you could add any flavor you love to this recipe!

  • Dates for sweetness
  • Cacao powder for chocolate milk
  • Protein powder
  • Frozen berries


  1. 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.
  2. 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.*
  3. Shift the pulp around every 10 minutes to ensure even drying.
  4. Turn dehydrated coconut into flour!
  5. 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.
  6. 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.

  • Cook Time: 10 minutes
  • Cuisine: American


  • Serving Size: 2
  • Calories: 10