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

Ingredients

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

Equipment

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

Directions

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
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