In this article we shine a spotlight on coconut flour – what it is, how it’s made and how to use it. We also share with you our top tips for using it if you’re a newbie. You’ll be converted in no time to this alternative to wheat flour. It’s low in carbs and high in fibre and protein to boot!

Here at The Coconut Company we’re all about doing things the best way, and that’s why we bring our organic coconut flour.

Why, oh why, do you want to use coconut flour?

Ok, we know it’s our natural human instinct to resist change. But switching to coconut flour is a good and relatively easy change that is worth your while. It’s a natural type of flour that is gluten-free. It’s not overly processed and it’s also naturally low in carbohydrates. Simultaneously it’s high in fibre and protein. 

The buzz around grain-free diets continues to grow. This means that home cooks are looking for a grain-free alternative that fits in with their plant-based diet.  Organic coconut flour is an excellent option in that regard. 

However, coconut flour doesn’t behave exactly like wheat flour, or any other grain flour. You need a few tips and lessons. To understand why this is, it’s good to understand how coconut flour is made.

How is coconut flour made?

Coconut flour is very finely ground dried coconut meat – that’s the white fleshy bit from the middle of the coconut. It’s a great product for ensuring the whole of the coconut is used. This is because it’s a by-product of extracting coconut milk.

Once the coconut milk has been removed, the remaining coconut meat is fully dried at a low temperature. Once it is dried, the meat can be ground down into fine powdery particles. 

Not all coconut flour is the same and therefore different brands can behave quite differently in recipes. This is to do with how much fat has been removed during the process. Higher quality coconut flours, like ours, will use defatted coconut meat.

Being made from the flesh of the coconut, it does have a subtle coconut smell and taste. However, this is far from overpowering. Much of the flavour sits within the milk and fat of the coconut. If this is largely removed in a high quality organic coconut flour then the taste that remains is mild. It can be used very effectively alongside other flavours, and carries them well – whether we’re talking curries or cakes.

What are the benefits of coconut flour?

Coconut flour is rich with nutrients. It is high in protein (3 grams per tablespoon) and fibre (5 grams per tablespoon). It has a high amount of manganese which is great for supporting bone health. Furthermore, it’s rich in iron, selenium, potassium and vitamin B6. It’s also a natural anti-oxidant and has anti-inflammatory properties.

It’s also gluten-free which makes it ideal for those avoiding gluten in their diet. Being low carb, it’s also an option for those following paleo or low carb diets. Its breakdown makes it nice and filling without being overly ‘naughty’.

Where to buy coconut flour

When you consider where to buy coconut flour, you want to look closely at the packaging and the ethics of the retailer. Whilst you can now sometimes buy coconut flour in the supermarket, it’s very easy to buy organic coconut flour online. 

Look at the label of your potential coconut flour and ensure that it genuinely is pure coconut flour and doesn’t have added gluten, sugar, fillers or flavourings. At The Coconut Company, our organic coconut flour is 100% coconut flour, and you can be sure that we only work ethically and fairly with our farmers and producers in the Philippines. 

How to use coconut flour

Coconut flour is versatile. Most commonly it is used in baking. It is very absorbent and can be denser than wheat flour meaning it requires different proportions in recipes. We recommend following recipes which have been designed specifically with coconut flour, rather than attempting to simply substitute wheat flour, at least until you are familiar with it. Head over to our blog for some delicious recipes.

As coconut flour is so absorbent, recipes involving it tend to use more liquid, particularly eggs. We always recommend sifting it first to remove any gritty bits. Beating your eggs before using in the recipe will help to ensure that your final item holds together well, without being too dense.

Once you are more familiar with it, you can try substituting coconut flour into recipes which use grain flour. Don’t go for a 1:1 ratio. Instead, use only a quarter of the amount of coconut flour and for every ¼ cup of coconut flour, add another egg. You may need to increase other liquids too. 

Coconut flour isn’t just limited to baking either. It’s excellent for thickening curries and sauces, and making a creamy rich soup. You can also use it to coat food, such as meat or vegetables, for frying.

Top tips for using coconut flour

When you decide to use more coconut flour in your baking and recipes, be patient. Have a look at these top tips and we’re sure it will soon be a favourite ingredient.

• Use more liquid than you think you need; coconut flour is super-absorbent

• Increasing the number of eggs will help to add moisture, but also give your baking more structure.

• Always beat your egg whites before adding them to your other ingredients. This will give a lighter texture. 

• Coconut flour works very well when combined with other non-grain flours, such as almond flour.

• Sieve coconut flour before using.

• Take more care over mixing than you may normally with grain flour. Coconut flour can sometimes ‘clump’ and you want to ensure an even distribution of ingredients.

• Recipes with fruit or vegetables, such as bananas or carrot, add moisture and work brilliantly with coconut flour.

We’re sure that once you’ve got the hang of it, organic coconut flour will be one of your must-have store cupboard essentials.