Learn to make organic coconut flour at home with this simple tutorial! All you need is coconut meat, water, a blender and an oven. Then you’ll have a limited supply of this gluten-free baking flour perfect for those on a paleo or keto diet.
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4-24 hours
2cups dried shredded coconut
Heat the water in a pot but do not let it boil.
Place the dried coconut meat in the blender and add the hot water. Let it steep for about 20-30 minutes, and then blend on high until it is thick and creamy (about 2-3 minutes).
Strain through a mesh strainer and then strain again through a towel.
Store the coconut milk in the refrigerator.
Next, spread the coconut pulp that was leftover from making the milk out on a cookie sheet lined with parchment paper.
Use a fork or a whisk to break up the pulp. Try to get as many lumps out as possible.
Now you can either leave it out for 24 hours to air dry or put it in your oven at the lowest setting for 4 hours. These are the two methods I have tried.
You can also put it in the dehydrator or put it in your oven overnight with the oven light on. Once it’s dried, throw it back in the blender to make your flour.
Store the coconut flour in an airtight container.
This recipe makes approximately 2 cups of flour. The nutritional info below reflects a cup coconut flour. Remember, you’ll most likely use that amount in an entire recipe.