Baking - How to make your own coconut flour recipes (2023)

Ingredients:

• 2 cups coconut pulp (leftover from making coconut milk)
• air-tight container

Nutrition:

• Calories: 281 kcal
• Carbohydrate: 10 g
• Protein: 3 g
• Fat: 27 g
• Saturated Fat: 24 g
• Sodium: 16 mg
• Fiber: 7 g
• Sugar: 3 g
• Serving Size: 0.25 cup

How to cook:

1. Heat oven to 120°F (50°C).
2. Line a baking sheet with parchment paper.
3. Spread out coconut pulp on parchment paper and bake for 45 minutes or until the coconut pulp is dried (no moisture at all).
4. Remove from oven and let cool for a few minutes
5. Blend coconut pulp in a Vitamix or food processor for 1-2 minutes until pulp becomes a fine powder.
6. Store coconut flour in an air-tight container.

Notes: Turn Desiccated Coconut into Coconut Flour, DIY Coconut Flour Procedures: · Prepare the ingredient and the kitchen materials needed: desiccated coconut, baking tray and oven, blender,

Ingredients:

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

Nutrition:

• Serving Size: 1/4 cup (4 tbsp)
• Calories: 71 calories
• Sugar: 1.2 g
• Sodium: 4 mg
• Fat: 6.7 g
• Saturated Fat: 5.9 g
• Carbohydrate: 3 g
• Fiber: 1.8 g
• Protein: 0.7 g

How to cook:

1. Preheat the oven to 250 ºF or 120 ºC.
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.
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 a sealed container at room temperature for weeks or even months.

Notes: How to Make Coconut Flour at Home, Scoop the leftover coconut pulp onto a baking sheet and spread out fairy evenly. Turn on your oven to its *lowest* setting, or if your oven has a dehydrate

How to cook:

1. What you will have left after you make your coconut milk is a wet-ish pulp. Spread that pulp onto a sheet tray. I like to line the sheet tray with parchment, just so it's easier to transfer to my food processor. But you can put the pulp directly on to the sheet tray if you prefer.
2. Break up the large clumps of coconut pulp and make sure to spread the pulp out evenly on the tray.
3. Put the tray in a 170 degree F. oven on the center rack for 4 hours.
4. After 4 hours, your coconut pulp should be completely dried out, but should not have any color to it.
5. Remove it from the oven and let it cool slightly.
6. Then transfer the dried out pulp to a food processor or high powered blender
7. Blend away until you have a very fine powder. It will just take about thirty seconds or so.
8. Store it in an airtight container and pull that yummy goodness out whenever you're in the mood for a delicious baked treat.

Notes: How to Make Homemade Coconut Flour, Love coconut flour but don't love the price? Use coconut flakes to make Coconut oil, coconut butter, coconut flakes, coconut milk, coconut

Ingredients:

• 6 cups water (divided)
• 4 cups unsweetened shredded coconut
• 1 1/2 tsp honey or agave nectar, or one whole pitted date (optional)
• Vanilla extract and/or salt (optional)

Nutrition:

• Calories: 497 kcal
• Carbohydrate: 19 g
• Protein: 5 g
• Fat: 48 g
• Saturated Fat: 42 g
• Sodium: 42 mg
• Fiber: 12 g
• Sugar: 7 g
• Serving Size: 1 serving

How to cook:

1. Place a colander over a large mixing bowl and line with a few layers of cheesecloth. Set aside. In a small saucepan, boil 4 cups of water. Combine the boiling water and coconut in a blender and blend for 5 minutes, until the mixture is well combined and the coconut shreds are small. The mixture will be very thick.
2. Transfer the mixture to the cheesecloth lined colander and allow to strain until cool enough to handle.
3. With your hands, squeeze the cheesecloth to extract as much coconut milk as possible.
4. Once you have squeezed out as much liquid as you can, place the coconut back into the blender and combine with 2 cups of boiling water. Blend for 5 minutes and repeat the process with the cheesecloth, adding to the milk you've already accumulated. If desired, you can add sweetener or date, vanilla and/or salt to taste by returning the strained milk to the blender and blending again to combine (if using a date, make sure you blend until it's completely pulverized). Feel free to adjust the sweetness to taste.
5. Transfer the coconut milk to a quart jar or container and place in the refrigerator to chill. Fresh coconut milk will last in the refrigerator for 3-4 days.
6. The milk will separate as it sits, this is nothing to worry about. Just give it a good shake before using. After prolonged chilling a layer of hard fat will rise to the surface of the milk. This fat is very nourishing; you can let the milk warm up a bit to room temperature, it will reintegrate it into the milk when you shake it. Alternatively you may skim that fat off, which will leave you with a less rich and fatty milk. Save that fat though-- when warmed it turns into coconut oil. I use it as a skin moisturizer (unless I've added sweetener).
7. The remaining coconut pulp can be used to make coconut flour. Preheat your oven to 170 degrees F and spread the pulp in an even layer on a silpat or parchment covered sheet tray.
8. Place the tray in the oven for 4-5 hours to give the pulp time to fully dry without cooking or browning. If you don't want to take up oven space, you can simply let it dry at room temperature for about 24 hours.
9. Once it's completely dry, place it in a food processor and process until it becomes a fine, flour-like powder. This coconut flour is gluten free and can be used in a variety of ways. Google coconut flour for ideas.

Notes: How to Make Coconut Flour (with Pictures), Coconut flour is a soft flour made from the pulp left over after producing coconut milk. It's a popular gluten-free, protein-rich substitute for traditional