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01 May 2010

How To Make Coconut Flour

When wheat flour isn't an option in baking, whether that is due to a gluten allergy or a low-carbohydrate lifestyle, coconut flour is a viable alternative to a certain degree--plus, it's high in fiber. Coconut flour cannot be substituted cup for cup with wheat flour, as the resulting texture of the baked good is far too dense. Store-bought coconut flours can be more expensive than wheat flour. So instead of purchasing it, make your own coconut flour from coconut flakes while also making a byproduct of fresh coconut milk.


Things You'll Need:

  • 2 cups unsweetened coconut flakes
  • 4 cups water
  • Food processor
  • Cheesecloth
  • Baking sheet
  • Grinder
  1. Soak 1 cup unsweetened coconut flakes in 4 cups water for several hours.
  2. Transfer the coconut and water mixture to a food processor and process until smooth.
  3. Strain the mixture through a cheesecloth; squeeze to get out the most liquid. This liquid is your coconut milk. Transfer the liquid to a container and refrigerate.
  4. Spread the pulp from the cheesecloth onto a baking sheet.
  5. In a 200-degree oven, bake the pulp until dry, not brown.
  6. Grind the dried pulp until you have a fine powder texture.

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