How to Make Coconut Flour

by Ann Marie Michaels on December 23, 2011

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coconut flour

My 4-year-old’s favorite expression lately is, “Oh, coconuts!” (Like “Oh, nuts!”) We eat a lot of coconut in this house. From coconut milk to coconut oil to coconut flour to shredded coconut. There are so many health benefits to eating coconut, I try to get it on the menu as often as possible.

I posted my recipe for how to make coconut milk the other day. When you make coconut milk, it’s easy to use the leftover pulp to make homemade coconut flour. You save a lot of money when you make your own coconut milk and coconut flour.

Click here for my list of coconut flour recipes.

How to Make Coconut Flour

Difficulty: Easy
Makes: About a cup of flour


Coconut flakes, dried, unsweetened (16 ounces weighed or 10 cups measured) — where to buy coconut
Filtered Water (10 cups)


Optional:Cheese Cloth, nut milk bag, or fine-mesh strainer
Optional:Coffee Grinder


1. Add the coconut flakes and the water to a large saucepan or stockpot.
2. Bring to a boil.
3. Remove from heat and let cool. Transfer to a large bowl. Set the bowl in a sink full of cool water. Add ice cubes if you want it to cool faster.
4. Pour the mixture into a blender and blend until smooth.
5. Strain the mixture through several layers of cheesecloth, a nut milk bag, or a fine mesh sieve. Press out as much liquid as possible.
6. Spread the pulp out onto parchment lined sheets and dehydrate on low, or on cookie sheets in the oven at the lowest setting (170 or 200 F) until thoroughly dry. If using oven, check often so it doesn’t burn.
6. Once the coconut pulp is fully dry, grind into a fine powder using a clean coffee grinder or food processor.

Photo Credit: Coconuts by randomlife, on Flickr and

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{ 18 comments… read them below or add one }

Wendy A F G Stengel December 23, 2011 at 2:31 PM

This is so terribly cool. Thank you for sharing this. So glad I found your blog this year!


Carolyn December 24, 2011 at 4:07 AM

Most excellent! I can’t wait to try this.


Becky Spencer December 26, 2011 at 6:53 PM

This is great information, and I can’t wait to give it a try! I use tons of coconut milk, and just recently began baking with coconut flour. Yum! I also love the idea of the whipped coconut cream.


thea February 27, 2012 at 10:49 AM

Do you know how long coconut needs to be soaked to get rid of its phytates? I have been reading that chocolate and coconut are pretty high in phytates and wondering how long to soak them. I thought maybe the soaking could be incorporated into the milk and flour making process.


Josie May 18, 2012 at 8:50 AM

Where exactly did you read that coconuts have phytates?

Coconuts aren’t nuts and although they probably do have phytates, the amount in coconuts is negligible. Certainly less than any nut/grain out there.

Also how (and why) would you go about soaking coconut? It’s not like you eat the shell…Phytates are present on the outside of the plant.


Clo April 14, 2012 at 7:14 AM

Hi I was wondering can you use desicated coconut (fine white shredded coconut sold in the bag) for this? You see I tried to grind this but ended up with a paste forming. Do I still need to soak etc as above and if so how long does it dry in the oven on low? Thanks so much


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Nicola July 29, 2013 at 11:23 PM

Is it more cost effective to do it this way than to buy coconut flour?


Ann Marie Michaels July 30, 2013 at 11:25 AM

I never added it up but yes I think so


CocontLover November 15, 2013 at 1:13 PM

If you are using regular shredded coconut as the recipe suggests, it is very important to do the hot water, coconut milk part first. Otherwise, you will wind up with coconut butter instead of coconut flour when you grind it up. The shredded coconut has a lot of fat in it so you need to extract it out before grinding.
If you are interested in recipes you can use you coconut milk, coconut cream and coconut flour in, please visit
Happy coconutting!

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