This is just a recipe I had to post because making your own coconut flour is such an easy process, and it’s the perfect way to use the leftovers after making your own coconut milk.
Coconut flour is one of my favourite flours to use when I want to make a gluten-free recipe that can handle a subtle coconut flavour. It is extremely high in fibre, contains some protein, and it’s low carb.
Not sold on the idea? Check out some of my other dessert recipes!
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This recipe is so simple, it only needs 1 ingredient.
Ingredients for this healthy flour recipe:
- Oven (or sunny window sill if you live in a dry environment)
Firstly we need to extract the fats from the desiccated coconut. Simply follow my Coconut milk recipe first, and then come back to this recipe once you have the left-over pulp.
Dehydrate the pulp from the coconut milk. Do this by baking it, on a baking tray, at about 40°C (104°F) or the lowest temperature your oven goes to for about 45 minutes or until it is dry. I like to shift the pulp around every 10 minutes to ensure even drying.
If you don’t have an oven, no problem! Just leave it on a sunny window sill. This will take a day or two depending on how humid and hot it is where you live. If this process takes too long, your coconut might become rancid or mouldy, so just double check it before eating it!
Once the coconut is dry, place it in the high-speed blender and blend it for 2-3 minutes until it is more of a flour consistency rather than desiccated coconut.
This homemade flour can be used in any recipe that calls for coconut flour!
Here are some of my favourite coconut flour recipes that are tried and tested!
Chocolate and coconut mug cakes
Vegan Date Squares with Coconut
Salted Maple Pecan Vegan Fudge
No Bake Protein Balls
Fudgy Nut and Seed Butter Brownies
Fudgy Zucchini Brownies with Matcha Frosting
Vegan Pineapple Coconut Panna Cotta Tart
Salted Caramel Energy Balls
Store your flour in an airtight container for up to 6 months. Always check it before baking since coconut goes rancid easily.
💭 Top tips
Dehydrate your coconut pulp as quickly as possible to avoid it getting mouldy.
Blending it creates smaller pieces which are perfect for baking with, so don’t skip this step!
Yes! Make some homemade coconut milk first to extract all the fats, but that pulp is perfect for turning into flour!
Coconut flour is made by drying and blending coconut milk pulp. Follow the recipe to get the best results!
Extremely healthy! If you make your own you know it isn’t processed and no chemicals have been added. Coconut flour also has a high fibre, high protein, and low carb! How perfect!
Ground coconut is more like desiccated coconut, so you will still need to follow the recipe below.
Yes! This recipe is! The fats need to be extracted first, so make some coconut milk then dry out the pulp to make your flour.
No, it's better to keep your coconut flour in an airtight container in a dark, cool cupboard.
You don’t. Unless you get used to coconut! Haha. Sometimes I can’t even taste coconut in dishes because I use it so often.
That being said, homemade coconut flour is made from the leftovers of coconut milk, so the flour is stripped of fats and flavours.
How to Make Coconut Flour
- 1 Oven
- 2 Cups Desiccated Coconut Leftover pulp from making coconut milk.
- Firstly we need to extract the fats from the desiccated coconut.Simply follow my Coconut milk recipe first and come back to this recipe once you have the left-over pulp.
Dehydrate the pulp from the coconut milk
- Place the coconut pulp on a baking tray and bake it at about 40°C (104°F) or the lowest temperature your oven goes to for about 45 minutes or until it is dry.*I like to shift the pulp around every 10 minutes to ensure even drying.
Turn dehydated coconut into flour!
- Once the coconut is dry, place it in the high-speed blender and blend it for 2-3 minutes until it is more of a flour consistency. Enjoy your homemade coconut in soups, curries or desserts!