How to Make Coconut Flour [Homemade] | Gluten-free + Grain-free + Vegan

How to Make Coconut Flour [Homemade] | Gluten-free + Grain-free + Vegan

July 26, 2019 62 By William Morgan


Homemade coconut flour is not only easy to
make but it is more than cost effective;
it’s practically free if you are making
coconut milk at home.
If you remember a while ago, we shared a video
on the easy process of homemade coconut milk.
A natural by-product of making coconut milk
is the coconut pulp. You could use the pulp
as it is in recipes that call for coconut
flakes. But the process of making coconut
flour with it is very simple. And then the
flour can be used in a number of different recipes.
To make coconut flour you do have to extract
the milk from the pulp first. Otherwise, due
to the high fat content in the coconut, when
blending the flakes at high speed, it will
turn to coconut butter instead. So check out
our video on homemade coconut milk for a few
tips on how to do this. I’ll leave the link
in the description.
I like to save the coconut pulp obtained
from each batch of coconut milk and freeze it
until I have a certain quantity. Then I can make
a larger amount of coconut flour at a time.
To make coconut flour, the leftover pulp has
to be dehydrated first. There are a few ways in
which this can be achieved.
One way is to spread the coconut pulp on a
baking sheet lined with parchment paper.
Break any big clumps and spread the pulp evenly
on the tray. Then you can either just
leave the pulp to air dry on the tray for 24
hours or place it in the oven at the lowest
temperature setting and bake for 3 to 4 hours
until the pulp is completely dry.
You can also use a dehydrator
if you have one.
Alternatively, you can dry the pulp in a skillet
on low heat. I personally prefer this method
as it is quicker and can be done even during
the warmer months of the year without having
to turn on the oven for hours. But also because
the gentle heating lends a slightly roasted
aroma to the coconut flour. This add another
layer of flavour in the preparations when
the coconut flour is used.
Pan roasting may take up to 20 minutes. You
will notice that the pulp will start to turn to
a slight beige colour and will become brittle.
If it feels dry to the touch, take the pan
off the heat and allow to cool.
Once the pulp is dried and cooled add it to
a blender and process for one to two minutes
until a fine texture is obtained. If you have
a high speed blender, you can get it to a
more powdery consistency. With my blender,
it stays a little grainy but still good to
use in many recipes.
Store the coconut flour in an air-tight jar
in a cool cupboard and use within 3 – 4 months.
Or you can keep it refrigerated to preserve
it for longer.
Coconut flour is a gluten-free and grain-free
flour but it can equally be used in many non-gluten-free
preparations too.
It is high in fibre and very filling. It provides
a good source of protein and is low in carbohydrates.
It is also naturally sweet so it makes an
ideal baking ingredient as you won’t require
as much additional sweetener.
For the love of coconut you can check out
these recipes on the channel where I’ve
used coconut flakes or the pulp. But for coconut
flour recipes, stay tuned as I will have some
recipes coming up in the near future. Leave
us a comment and let us know what coconut
flour recipes you’d like us to make.
If this video tutorial was helpful to you
then please give it a thumbs up and subscribe
if you haven’t already.
Cheers and stay tuned.