What is coconut flour?
Coconut flour is a versatile flour made by grinding dried coconut meat into a powder, and is gluten-free. In a study published in the Vietnam Journal of Science and Technology, coconut flour contains many minerals, fiber, protein, and has a natural sweetness.
Coconut flour is often used in keto and paleo diets because it is low in carbs and very similar to wheat flour. Coconut flour can be used in a variety of recipes such as breads, cakes, pancakes, and pizza crust.
How to make coconut flour at home
Ingredient:
The flesh of 3 fresh or dried coconuts
Blender
Dryer or oven
Large bowl
Cheesecloth or nut milk bag
Making:
Coconut milk extract:
If you are using a fresh coconut, split the coconut open and scoop out the flesh.
Put coconut meat in blender and puree with water.
Strain the mixture through cheesecloth or a nut milk strainer to separate the milk from the pulp.
Dry the residue:
Spread coconut pulp evenly on a drying tray or baking sheet lined with greaseproof paper.
Dry at low temperature (about 57°C) for 8 - 12 hours or until the powder is completely dry.
Alternatively, you can bake the coconut flour in the oven at low temperature (around 93°C) for 2 - 3 hours.
Grind:
Once the coconut pulp is completely dry, place it in a blender or food processor.
Blend until the pulp is ground into a fine powder, similar to flour.
Powder storage:
Pour homemade coconut flour into an airtight container.
Store in a cool, dry place for up to 6 months.
