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.
How to Make Coconut FlourPrint
How to Make Coconut Flour
- Coconut ﬂakes, dried, unsweetened (16 ounces weighed or 10 cups measured)
- Filtered Water (10 cups)
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.
Equipment Needed for This Recipe
Optional: Cheese Cloth, nut milk bag, or ﬁne-mesh strainer