Coconut flour is a gluten and grain free flour that is a fabulous addition to any baker’s kitchen, but it is especially popular in paleo, GAPS, SCD or keto diets because it is high in fibre and protein, low in carbohydrates, and naturally sweet.
The process for making coconut flour is different from other homemade flour methods we have shared on the Luvele life recipe blog. When coconut flakes are blended (or ground) the high-fat content quickly turns to coconut butter instead of flour. To achieve a dry flour consistency, coconut must have the milk and fats extracted first.
Making coconut flour at home is extremely cost effective, in fact, it’s practically free if you’re making coconut milk. Earlier this year we shared how easy it is to make fresh coconut milk at home in the Vibe Blender system. The natural by-product of coconut milk is coconut pulp – the fibre within the coconut meat. It is this left-over pulp fibre that is used to make coconut flour.
When you make homemade coconut milk it is worth saving the nutritious pulp fibre to make coconut flour. The left-over pulp from each batch of coconut milk can be stored in a sealed container in the freezer until you have enough to make a larger amount of flour.
The left-over pulp fibre must be dried out. This can be done in the oven or in a food dehydrator. If using a dehydrator, the trays will need liner inserts.
Before you jump in and switch out your regular flour for coconut, there are a few unique characteristics that you should know about.
Coconut pulp (left over from making coconut milk)
1. Set up your food dehydrator or line an oven tray with baking paper.
2. Turn the pulp out onto the tray (or liners)
3. Break the big clumps and spread the pulp evenly across the tray.
4. Place the tray in the oven on the lowest setting 60°C / 150°F for 3-4 hours or until it is completely dry.
5. Remove from the oven and let sit until cold. It will have a light and airy texture.
6. Once the coconut pulp is cold, add it to the clear Vibe Blender jug. If you have prepared several trays, process the flour in batches. Blend no more than 1-2 cups at a time.
7. Choose ‘nut’ mode and blend for 30-50 seconds until you have the desired fineness.
8. Store the coconut flour in an air-tight container for up to 2 months or longer in the fridge or freezer.
9. Coconut flour may clump. Sifting is optional.