How to make coconut 🥥 flour at home.

How make coconut flour 

How to make coconut🥥flour

Coconut flour

Making coconut flour at home is extremely simple and also more affordable (so you’ll save money), as you only have to buy unsweetened shredded coconut (the dried one) and you can make two recipes with it: coconut milk and coconut flour.

 It’s great, isn’t it?I really hate wasting food, that’s why I’m always looking for new recipes to make with the leftover pulp from making plant milk at home. 

This is my favorite one, because you can use the coconut flour to make so many things like cake and other pastries.

Coconut flour is a good choice to make all kinds of recipes that call for coconut flour or for pretty much any other type of flour. I prefer to use it for baking, but it also works with savory recipes.

Keep in mind that coconut flour is really high in fiber, so it helps you to feel fuller, but is also very different from wheat flour, so when baking with it, you should only use 1/4 the amount of flour you would normally use in a recipe.

In addition, it soaks up liquid so you’ll need to add more milk or water, and more egg replacer or any binder you’re using because it’s very dense and dry.

Coconut flour is gluten-free as well, so is suitable for celiacs and gluten intolerants. It’s also lower in carbs than other flours and paleo-friendly.

Although shredded coconut is high in fat, most of the fat remains in the water when we make coconut milk, so the coconut pulp is basically coconut fiber. 

Onceyou have your coconut pulp after making milk, you just need to bake it in your oven to dehydrate it, blend it in a high-speed blender or food processor until you get a powdered texture and voilà, you have homemade coconut flour!

Ingredients

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

Instructions

✓. Preheat the oven to 250 ºF or 120 ºC.
✓.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. 

✓.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.
✓.Keep it in a sealed container at room temperature for weeks or even months.

Notes( things needed to do)

 ✓.Using parchment paper or a silicone baking mat is optional, but I prefer to use it because it’s easier to clean than the baking sheet.

✓.If you make a big batch of coconut milk and have a lot of coconut pulp, you may need to use two baking sheets instead of one.

✓.Depending on how dried your pulp is, you may need to bake it longer (up to 2 hours).

✓.Although shredded coconut is high in fat, most of the fat remains in the water when we make coconut milk, so the coconut pulp is basically fiber.

✓.Coconut flour is really high in fiber, so it’s very different from wheat flour. When baking with it, you should only use 1/4 of the amount of flour you would normally use in a recipe.

✓.This flour also soaks up the liquid, so you’ll need to add more milk or water than usual, as well as more of the egg substitute (such as flax egg) you are going to be using because coconut flour is very dense and dry.

✓.Nutritional info is not accurate, as it has been calculated by using 2 cups of shredded coconut, and most of the fat remains in the water when we make coconut milk.

 Nutritional value of coconut.

Serving Size: 1/4 cup (4 tbsp)Calories: 71Sugar: 1.2 gSodium: 4 mgFat: 6.7 gSaturated Fat: 5.9 gCarbohydrates: 3 gFiber: 1.8 gProtein: 0.7 g

Hope you like it, pls comment and share,thanks.

Posted  FavourJuly 31, 20

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