Hands down, these are the best and easiest coconut flour recipes you will ever make! Learn why coconut flour is fantastic for baking and how to make your own flour!
Have you ever baked with coconut flour? If so, you know it’s pretty magical. A little goes a long way and can turn baked goods, sauces, and bread into something extremely tasty.
I’ve been using coconut flour in tons of my recipes since I started on the keto diet. With this flour I can enjoy desserts, bread and other baked goods again. I also love using it to make treats for my friends and family who are on a gluten-free diet!
What is coconut flour?
Coconut flour is a grain-free flour made from dried coconut meat. It has a flour-like consistency and can be used in many ways.
This particular flour differs from other baking flours because of its nutritional profile. Coconut flour is high in fiber, low in carbohydrates, and has moderate amounts of protein. Its low moisture content makes it a fantastic option for baking cookies, cakes, muffins, and other desserts, or for thickening sauces, soups, and sauces.
Coconut flour is a basic ingredient of Keto Recipesas it only contains 2 grams of net carbohydrates per 1/4 cup serving!
Benefits of Using Coconut Flour
- High fever– Compared to other flours, coconut flour takes up the cake in terms of fiber. 2 tablespoons each in 6 grams of fiber!
- Low in carbohydrates– Coconut flour is popular in keto recipes because of its low carbohydrate content.
- High in protein– No other flour naturally contains protein. There are 2 grams of protein per 2 tablespoons serving of coconut flour!
The best thing about coconut flour is that it can be found in almost every grocery store. If you can’t find it, you can easily make it yourself!
How do you make coconut flour?
- Fresh coconut meat– The white pulp of a fresh coconut. You can use the fresh coconut juice for one Smoothie!
- Boiled water– To blend the coconut to a finer consistency.
Start by adding the coconut meat to a high speed mixer. Add the boiled water and mix for 2-3 minutes until there are no large pieces left and the pulp is mostly smooth. Then let the mixture cool for 5 minutes before straining through a cheesecloth. Squeeze out excess liquid (use it for 1 Coconut milk smoothie).
Now place the coconut butter on a large baking sheet lined with baking paper. Bake on very low heat for 40-45 minutes until the pulp is completely dry. Finally, put the dried coconut pulp in a blender. Mix for 2-3 minutes until a consistency similar to flour remains.
How long can you keep coconut flour?
- To store: Coconut flour can be kept for up to 6 months in an airtight container at room temperature. Gently shake the flour up before using as it can clump together.
- Freeze: I don’t recommend freezing coconut flour as it can go rancid after thawing.
What can you do with coconut flour?
Coconut flour can be used in sweet or savory recipes. You can also save time by simply buying a bag of coconut flour instead of making it yourself (but I like the convenience of making my own coconut milk).
Here are the The best coconut flour recipes you will ever make it. You can find dessert recipes made with coconut flour and some other unique ways to use this fabulous flour too! Baking with coconut flour can be a bit tricky, but these coconut flour recipes prove the opposite – they all have 5-star ratings!
Coconut flour recipes
Peanut Butter Cookies
frequently asked Questions
Can I replace all-purpose flour with coconut flour?
Because coconut flour is extremely low in moisture, you can’t replace recipes that call for all-purpose flour with coconut flour. The same goes for recipes that call for almond flour, oat flour, or any other standard flour.
Which is better coconut flour or almond flour?
Both coconut flour and Almond flour are ideal for baking. They’re both naturally low-carb and perfect for keto, paleo, and gluten-free diets.
Why is coconut flour bad for you?
Coconut flour isn’t bad for anyone unless you have a coconut allergy. Because of its high fiber content, it is best not to overdo it when you are on a low-fiber diet.
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- 1 great coconut
- 4th cups boiling water
Cut a hole in the coconut and let the coconut juice drain.
Remove the skin from the coconut and chop the coconut flesh.
Put the coconut meat in a blender. Add the boiling water and stir for 1-2 minutes until there are no large chunks left and the pulp is largely smooth. Let the mixture sit in the blender for 5 minutes to allow it to cool down.
Preheat the oven to 80 ° C and line a large baking sheet with parchment paper. Put it aside.
Strain the mixture through a cheesecloth and squeeze out the excess liquid.
Place the dry coconut butter on the parchment-lined baking sheet. Bake for 40-45 minutes, until the pulp is completely dry.
Take the dry coconut out of the oven and put it back in the blender. Mix for 1-2 minutes until a consistency similar to flour remains. Transfer to an airtight container until ready for use.
TO STORE: Coconut flour can be kept for up to 6 months in an airtight container at room temperature. Gently shake the flour up before using as it can clump together.
Portion: 1tablespoon | Calories: 30thkcal | Carbohydrates: 4thG | Protein: 1G | Fat: 1G | Sodium: 1mg | Potassium: 5mg | Fiber: 3G | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg | NET CARBONS: 1G