Thursday, November 21, 2013

coconut flour

DIY Coconut Flour
Ingredients and Equipment
  • The pulp left over from making the coconut milk above.
  • baking sheet (do not use cooking spray – parchment paper is fine)
  • food processor
Directions
  • Preheat oven to 170 degrees.
  • Pour out coconut pulp mixture on to baking sheet and break up any big chunks with a fork.  Spread as thin and even a layer as possible.
  • Place in oven and bake for about 45 mins.  You’ll be able to tell if it’s ready by touching it.  Do you feel any moisture?  Keep it in the oven for a few more minutes until it’s completely dry.
  • Place in food processor and blend on high for 1-2 minutes until finely ground.
xoxo

90 Responses to “Super Easy DIY Coconut Milk & Coconut Flour”

  1. Stephanie
    How long can the flour be kept? Also, do you use it in ANY recipe as you would regular flour?
    Reply
    • Katy
      Hey Stephanie! This is a great resource for your questions: http://www.gygi.com/blog/2012/08/09/gluten-free-baking-coconut-flour/
      Make sure your coconut flour is stored in an airtight container; if it’s kept in a cool, dark place or the refrigerator, it will last about a year. If it’s stored somewhere exposed to lots of sunlight, about 6 months. See the link for conversion info and tips for baking with coconut flour.
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