Coconut flour is a low-carb and gluten-free flour which is always used to replace normal white wheat flour baking and cooking. Coconut flour is made from ground coconut pulp which coconut milk has been extracted. It is a great way to recycle the leftover coconut pulp yields from making fresh coconut milk. In order to have a bright white color flour, you need to remove the hard brown skin on the coconut flesh before processing it in a blender.
How to Make Coconut Flour | Dietplan-101
leftover ground coconut pulp (hard brown skin removed, coconut milk extracted)
- Spread ground coconut pulp evenly on 2 large baking trays.
- Bake at 230°F/110°C (or the lowest temperature of your oven) for 2 hours, or until dry.
- When the ground pulp has dried, remove from oven and set aside to cool.
- When cooled, process the dried coconut pulp in batches using a grinder, then sieve with a sifter.
- Transfer any leftover to a bowl and process the remaining batches.
- Process the leftover and sieve again.
- Repeat the same process until you have finely ground coconut flour.
It yields about 2 cups of coconut flour (from 2 large coconuts).