Coconut Flour

  • Author: Simple Vegan Blog
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 1 cup (50 g) approximately 1x
  • Category: How-tos
  • Cuisine: Vegan

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.

Coconut Flour
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  • 2 cups coconut pulp (150 g), leftover from making coconut milk


  1. Preheat the oven to 250º F or 120ºC.
  2. 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. 
  3. 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.
  4. 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