Yesterday I posted about the coconut milk I made. What I didn’t tell you was that my favorite part about that little experiment was the byproduct: the coconut flour. And, yes, you get this from both a real coconut and coconut flakes.
I love this because it’s so easy. I prefer the taste of almonds…but you just can’t beat the convenience of coconut.
- the leftover coconut from your coconut milk
- a baking sheet
- an airtight container
- a coffee grinder (optional, but helpful…you will need to grind this, though)
Step 01: Preheat your oven to 200°F (or whatever the lowest temperature on your oven is). Spread your coconut onto a prepared baking sheet. Let it bake for 2-4 hours. Depending on your oven, it could take longer. Mine generally takes three hours. I suggest timing it for 2 hours, checking it, and then putting it back in for an hour at a time until it’s done. You’ll know it’s done when it is completely dry (like with the almond flour). Absolutely NO moisture should be felt. I’ll explain why in a minute.
Step 02: Remove your coconut from the oven. Let cool and then start loading it into your coffee grinder. My grinder will only hold 11 tbsps at a time, so that’s how much I put in it. Grind until it is very fine. It will still look a little rough. But if you touch it, it should feel fine. Unlike almond flour, it probably won’t feel exactly like flour…but it will feel relatively close. Store in an airtight container.
See how mine has some large clumps? I didn’t dry it enough. That’s why it has to be absolutely bone dry. If it’s not, it will clump together, which is especially bad news if you’re wanting to store your flour in the freezer (crystallization). So make sure you dry your coconut completely. Don’t worry about it baking for too long. As long as you don’t set the temperature any higher than 200°F, you should be fine.
Now that I have coconut flour, there’s a recipe I’ve been wanting to try. It’s on my to-do list. I’ll definitely be getting around to it, though. 😀