Discover how to make coconut flour with leftover coconut pulp. It’s a simple, easy-to-make, and inexpensive recipe, and it only requires 1 ingredient!
2 cups coconut pulp (150 g), leftover from making coconut milk
Preheat the oven to 250 ºF or 120 ºC.
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.
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 a sealed container at room temperature for weeks or even months.
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).
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 fiber.
Coconut flour is really high in fiber, so it’s very different from wheat flour. When baking with it, you should only use 1/4 of the amount of flour you would normally use in a recipe.
This flour also soaks up the liquid, so you’ll need to add more milk or water than usual, as well as more of the egg substitute (such as flax egg) you are going to be using because coconut flour is very dense and dry.
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.