Due to its high fibre content and low concentration of digestible carbohydrates, coconut flour is a healthy alternative to flours made from wheat or grain. Although many health food stores and speciality grocery stores carry coconut flour, it is often more expensive than other types of flour. Instead of paying for high-priced ready-made coconut flour, you can make it at home using unsweetened coconut flakes.
Purchase a package of unsweetened coconut flakes. Unsweetened coconut flakes can be found at many large grocery or bulk food stores.
Pour the coconut flakes into water and let them soak for a few hours. The ratio of water to coconut flakes should be approximately four to one.
Pour the water and coconut flakes into a food processor and pulse until the mixture is smooth and consistent.
Empty the coconut-water mixture onto a sheet of cheesecloth. Fold the cheesecloth so that the mixture is completely enveloped and then squeeze to strain. The liquid that comes out is coconut milk and can be used in other recipes or consumed on its own. After straining, you should be left with coconut pulp.
Transfer the coconut pulp from the cheesecloth to a baking tray. Spread the pulp across the sheet so it's flat and evenly dispersed.
Bake the pulp in a 250-degree oven until it is completely dry.
Remove the pulp from the oven and grind it using a mortar and pestle until you have a fine powder.
Be careful not to bake the coconut pulp in the oven. If you notice the pulp starting to turn brown, turn down the oven temperature.
Tips and warnings
- Be careful not to bake the coconut pulp in the oven. If you notice the pulp starting to turn brown, turn down the oven temperature.