Homemade Coconut Flour Recipe

Coconut flour is a great alternative to refined flours, with very interesting nutritional and culinary values. In addition to being a gluten -free flour, it can be used as if it were cereal flour, perfect for making cookies, biscuits, breads, pudding or any type of homemade pastries. In addition, more and more recipes contain coconut flour, therefore, its market price is somewhat high. Thus, making it at home is a perfect idea to make your own pastry without looking for it in the market. If you are interested in replacing the flour refined with a healthier, in recipes, we show you how to make homemade coconut flour in two ways, first with grated coconut and, second, from natural coconut. In addition, we provide your nutritional value.

Ingredients to make homemade coconut flour:

1. To make homemade coconut flour with grated coconut, you must first make coconut milk. To do this, heat 800 ml of water, you should know that it is not necessary to boil. Then, in the glass of a powerful blender, place the grated coconut and hot water. Beat to maximum power letting the blender rest and stirring until you have a well integrated mixture. Let stand for 10 minutes.

2. Prepare a large bowl and put on it a fine strainer and double gauze. Then, it strains the mixture of water and coconut to make coconut milk, on the one hand, and coconut pulp, on the other.

3. forms a ball with gauze and squeezes well to drain all possible coconut milk, a well-dragged and dry pulp should be left.

4. Reserve coconut milk in a glass bottle and reserve in the fridge. If you wish, you can add a little sweetener or take it simply once as cold. You should know that it is exquisite both cold and hot.

5. Press the oven at 120 ºC and, while, fodhes a tray with baking paper. Next, extend the pulp obtained from the result of coconut milk with grated coconut and introduce in the oven and let it dry at 120º C with heat up and down. You must remove from time to time so that it dries uniformly. The drying time is orientative, between 1 hour or 40 minutes, everything will depend on your oven.

Trick: It should not toast, but it should look dry and the color will change white to a somewhat darker white.

6. When the mixture is dry, let it cool and pass it through a coffee grinder to be fine. You can also pass it through a strainer or a sieve, however, in this case, you must pass it through it twice to make a texture more like flour.

7. On the contrary, you are going to make coconut flour from natural coconut, look for the softest cleft of the three black points it has. Next, enter a knife to know which of the clefts can be introduced and made a hole. When ready, remove all the water it contains.

8. When you have expelled all the liquid it contains, it wraps in a kitchen cloth and hits the coconut with a hammer so that it starts in half. Carefully remove the split peel with a knife to detach the meat.

9. With the help of a fine grater, all the coconut. Once you get it, you must do as in step 1, heat the liter of water and crush the natural coconut with hot water. Then, continue with step 2, 3 and 4 collapseing with a gauze and a strainer the pulp and leaving coconut milk on the one hand and on the other the pulp that you are going to dry to get the coconut flour.

10. Preheat the oven at 100 ºC and fod a tray with baking paper, extend the coconut pulp in a thin layer. Bake at 100 ªC with heat up and below, removing from time to time with a wooden spatula so that it does not get and dry uniformly. It will take about 50 minutes.

11. Finally, with a grinder, the coconut dried or pass twice for a sieve. Once cold, keep in a hermetic container and in a place without moisture, up to a month after its elaboration. You already have your homemade coconut flour! Dare to do it at home and make different desserts with coconut flour. Tell us the result in the comments.