Description
Learn how to make your own coconut flour at home with just one simple ingredient – unsweetened shredded coconut. This DIY coconut flour recipe is gluten-free, paleo, keto, and vegan, perfect for those following specific dietary needs.
Ingredients
Scale
Ingredients:
- 2 cups unsweetened shredded coconut
Instructions
- Preheat your oven: Preheat your oven to 200°F (95°C).
- Blend the coconut: Place the shredded coconut in a high-speed blender or food processor and blend until it turns into a fine, crumbly meal.
- Bake the coconut: Spread the coconut meal on a baking sheet lined with parchment paper. Bake for 45 minutes to 1 hour, stirring occasionally until completely dry but not browned.
- Cool and process: Allow the baked coconut to cool, then transfer it to a clean blender or spice grinder and process until it becomes a fine flour.
- Sift and store: Sift the flour to remove any large pieces and store it in an airtight container in a cool, dry place.
Notes
- Use dried, unsweetened coconut for best results.
- Homemade coconut flour is best used in recipes that specifically call for it due to its unique absorbency.
- Store in the refrigerator or freezer for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: DIY
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 1g
- Sodium: 5mg
- Fat: 3.5g
- Saturated Fat: 3g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
