Homemade Coconut Flour

This is stemming from yesterday's post on making homemade coconut milk.  The hardest part is getting the meat from the coconut, but aside from that, the rest is really easy.  Coconut flour is really easy, too.


You take the left over pulp from the coconut milk and spread it out on a baking sheet.  You set your oven on low (like 170-200° F) for 2-3 hrs or you can use a dehydrator, also.  If your coconut pulp is super wet, you want to make sure to ring out as much of the "milk" - moisture as possible, otherwise, your drying time might be a lot longer.

My first batch took about 3 hrs and my 2nd batch took about 2 hrs.

Dried (dehydrated) coconut pulp

1 Quart Bag - Dried Pulp of 2 Coconuts

 When you get your dehydrated coconut, put it into a blender and blend until it looks like a fine powder or flour.  Don't blend for too long, because if you do, especially in a VitaMix or Blendtec, you'll start to get butter.

From 2 coconuts, I got 0.39 lb of dehydrated coconut pulp.

Is about 2.5 - 3 cups before processing in BlendTec

After about 20-30 sec in the BlendTec blender

Coconut Flour

If you are unwilling to crack your own coconuts, what you can do is by dehydrated coconut already and put in blender and blend until it's a flour like consistency.  Piece of cake!

Oh, BTW, coconut flour cannot be used like regular flour.  It is extremely dense and a little goes a long way.  You must use a lot more eggs to get what you would get in All Purpose Flour consistency and add baking powder (2 parts cream of tartar to 1 part baking soda).  For every 1/2 cup of coconut flour, you would use about 5-6 large eggs.  That is, if you're baking.