Coconut flour, made from coconut pulp, leftover from making coconut milk with unsweetened shredded coconut and water. It’s so inexpensive and easy to make.
This is a great way to avoid food waste and to use the coconut pulp you get after making homemade coconut milk. By the way, have you tried my recipe yet? You should!
Making your own coconut flour at home is extremely simple and also more affordable (so you’ll save money), as you only have to buy unsweetened shredded coconut (the dried one) and you can make two recipes with it: coconut milk and coconut flour. It’s great, isn’t it?
I really hate wasting food, that’s why I’m always looking for new recipes to make with the leftover pulp from making plant milk at home. This is my favorite one, because you can use the coconut flour to make so many things.
Coconut flour is a good choice to make all kinds of recipes that call for coconut flour or for pretty much any other type of flour. I prefer to use it for baking, but it also works with savory recipes.
Keep in mind that coconut flour is really high in fiber, so it helps you to feel fuller, but is also very different from wheat flour, so when baking with it, you should only use 1/4 the amount of flour you would normally use in a recipe.
In addition, it soaks up liquid so you’ll need to add more milk or water, and more egg replacer or any binder you’re using because it’s very dense and dry.
Coconut flour is gluten-free as well, so is suitable for celiacs and gluten intolerants. It’s also lower in carbs than other flours and paleo-friendly.
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 coconut fiber.
Once you have your coconut pulp after making milk, you just need to bake it in your oven to dehydrate it, blend it in a high-speed blender or food processor until you get a powdered texture, and voilà, you have homemade coconut flour!
what ingredients do you need to make coconut flour?
- Only 1! Coconut pulp, leftover from making homemade coconut milk with just unsweetened shredded coconut and water. I’ve never tried to make this recipe using just shredded coconut, but I don’t think it would work. As I said above, shredded coconut is higher in fat than coconut pulp because most of the fat remains in the coconut milk and the coconut pulp is basically coconut fiber.
tips for making coconut flour
- 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)
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did you make this coconut flour recipe?
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- 2 cups coconut pulp (150 g), leftover from making coconut milk
- Preheat the oven to 250º F or 120ºC.
- 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 or so.
- 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.
- Keep it in an airtight container at room temperature for weeks or even months.
- 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.
- 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