How to make coconut flour

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Discover how to make coconut flour with leftover coconut pulp. It’s a simple, easy-to-make, and inexpensive recipe, and it only requires 1 ingredient!

Photo of a bowl of homemade coconut flour

If you want to know how to make coconut flour, you’ve come to the right place! It is very easy to make and SO affordable you won’t believe it! To prepare it you only need 1 leftover ingredient from another recipe, so you won’t have to throw anything away.

The one ingredient that this recipe requires is the leftover pulp of making coconut milk at home. I really try to avoid wasting food, so I always look for new recipes to use the leftover pulp from all the other kinds of plant milk I make.

Besides, coconut flour is a good choice to prepare all kinds of recipes that call for pretty much any other type of flour. I prefer to use it for baking, although it also works with savory recipes.

Coconut flour, a high-in-fiber, and delicious vegan flour. It’s lower in carbs than other types of flours, as well as a simple, flavorful, and easy-to-make recipe! It only requires 1 ingredient and it’s ready in no time!

How to make coconut flour – Step by step

Step-by-step photos of how to make coconut flour
  • Preheat the oven to 250 ºF or 120 ºC.
  • Place the pulp onto a baking sheet (photo 1) and bake for 30-60 minutes. Stir every 15 minutes (photo 2)
  • Remove from the oven and let it cool for a few minutes (photo 3). Then blend in a high-speed blender or food processor (photo 4) until it becomes a fine powder.

Pro tips

  • Using parchment paper or a silicone baking mat is optional, but I prefer to use it because it’s easier to clean than the baking sheet.
  • If you make a big batch of coconut milk and have a lot of coconut pulp, you may need to use two baking sheets instead of one.
  • Depending on how dried your pulp is, you may need to bake it longer (up to 2 hours).
  • Although shredded coconut is high in fat, most of the fat remains in the water when we make coconut milk, so the coconut pulp is basically fiber.
Photo of a spoonful of homemade coconut flour

Is coconut flour gluten-free?

It is! Coconut flour is gluten-free, so it’s suitable for celiacs and gluten intolerants. And it’s paleo-friendly too!

How long does coconut flour last?

Remember to keep it in a sealed container at room temperature (try to avoid exposing it to direct sunlight) and it will last for weeks or even months.

How to use coconut flour

Although you can use it just like any other type of flour, there’re some things to keep in mind when cooking with coconut flour.

Coconut flour is really high in fiber, so it’s very different from wheat flour. When baking with it, you should only use 1/4 of the amount of flour you would normally use in a recipe.

Besides, this flour also soaks up the liquid, so you’ll need to add more milk or water than usual, as well as more of the egg substitute (such as flax egg) you are going to be using because coconut flour is very dense and dry.

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Photo of a bowl of coconut flour

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Square photo of a bowl and a spoonful of homemade coconut flour

Coconut Flour

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 30 mins
  • Total: 35 mins
  • 1 cup (50 g) approx 1x
  • How to
  • American
  • Vegan

Servings 1 cup (50 g) approx 1x

Scale Tap or hover over number to scale servings

Discover how to make coconut flour with leftover coconut pulp. It’s a simple, easy-to-make, and inexpensive recipe, and it only requires 1 ingredient!

Ingredients

  • 2 cups coconut pulp (150 g), leftover from making coconut milk

Instructions

  1. Preheat the oven to 250 ºF or 120 ºC.
  2. Place the pulp onto a baking sheet (lined or not, it’s up to you) and bake for 30-60 minutes or until slightly golden brown and dried (my pulp was ready in 30 minutes). Stir every 15 minutes. 
  3. Remove from the oven and let it cool for a few minutes. Then blend in a high-speed blender or food processor until it becomes a fine powder.
  4. Keep it in a sealed container at room temperature for weeks or even months.

Notes

  • Using parchment paper or a silicone baking mat is optional, but I prefer to use it because it’s easier to clean than the baking sheet.
  • If you make a big batch of coconut milk and have a lot of coconut pulp, you may need to use two baking sheets instead of one.
  • Depending on how dried your pulp is, you may need to bake it longer (up to 2 hours).
  • Although shredded coconut is high in fat, most of the fat remains in the water when we make coconut milk, so the coconut pulp is basically fiber.
  • Coconut flour is really high in fiber, so it’s very different from wheat flour. When baking with it, you should only use 1/4 of the amount of flour you would normally use in a recipe.
  • This flour also soaks up the liquid, so you’ll need to add more milk or water than usual, as well as more of the egg substitute (such as flax egg) you are going to be using because coconut flour is very dense and dry.
  • Nutritional info is not accurate, as it has been calculated by using 2 cups of shredded coconut, and most of the fat remains in the water when we make coconut milk.

Nutrition

  • Serving Size: 1/4 cup (4 tbsp)
  • Calories: 71
  • Sugar: 1.2 g
  • Sodium: 4 mg
  • Fat: 6.7 g
  • Saturated Fat: 5.9 g
  • Carbohydrates: 3 g
  • Fiber: 1.8 g
  • Protein: 0.7 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in January of 2019, but was republished with new photos, step by step instructions and tips in August of 2020.



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