It's no secret that coconut products are more popular than ever. And while that has contributed to a more diverse offering of products, it hasn't significantly lowered the price.
Whether you're looking for coconut water, milk, oil or flour, you're likely scouring for a high quality product with a decent price tag.
But in the case of coconut milk and flour there's another option—make it at home!
Using two ingredients—unsweetened shredded coconut and purified water—you can make both coconut milk AND coconut flour for much less than it would cost to buy both products separately at a health food store.
Canned coconut milk usually costs $2.50+ for a 16 oz can and organic coconut flour costs $6+ dollars per lb.
If you can snag a good price for shredded coconut in bulk, it'll save you a fair deal of money in the long run; especially if you drink coconut milk and bake with coconut flour frequently.
Or, if you're like me and love coconut milk in their coffee (you have to try it!), but are new to baking with coconut flour (it's a finicky grain-free option), this is a good way to essentially make coconut flour for free and experiment with it while enjoying a tasty beverage.
Easy DIY Coconut Flour From Leftover Coconut Pulp
Learn how to make your own coconut flour using leftover coconut pulp from homemade coconut milk. Doing this will give you two products for the price of one.
Yield: 1 cup of coconut flour
Ingredients
1 1/2 cups of coconut pulp (leftover from making coconut milk with unsweetened shredded coconut )
Recommended Equipment
large rimmed baking sheet (these are the work horses of my kitchen)
blender, electric grinder or food processor
Directions
After making coconut milk, spread the leftover coconut pulp (it will be moist) in one even layer on a large rimmed baking sheet and stick it inside the oven. Turn your oven to the lowest temperature (mine is 170 degrees) and leave the coconut pulp in there to dry out for 2-3 hours. If you made a big (or double) batch of coconut milk and have a lot of pulp, you may need to spread it out on two baking sheets.
Check on the coconut about halfway through and stir. When checking for doneness, pinch a bit of the pulp from the tray and rub it between your fingers. If you feel any moistness, keep it in for another 30 minutes or so until it's dry.
When the coconut is completely dry, pulse it for 2-3 minutes in either a blender, coffee grinder or food processor. I tried it in both my blender and grinder and got a finer flour from the grinder, which is closer to the texture of regular flour, but I think the blender version works just as well and is faster.
When you've processed the flour, store it in a sealed container and place in the fridge or freezer to preserve freshness.
Notes & Tips
If you'd like a breakdown of everything you get from making homemade coconut milk and then flour, I've broken it down with approximate measurements:
- 1 cup of shredded coconut + 1 cup of water = 3/4 cup of coconut milk + 1 1/2 cups of coconut pulp
- 1 1/2 cups of coconut pulp (blended) = approximately 1 cup of coconut flour (depending on how fine your grind it)
- So in the end, 1 cup of shredded coconut = 3/4 cup of coconut milk & approx. 1 cup of coconut flour
I'd like to hear from YOU!
What is your favorite recipe that uses coconut flour?
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P.S. Love coconut recipes? Try these:
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I ONLY recommend helpful products that I myself would use. And I'm really picky about what I share with you guys. Because I myself am super choosy about what I buy and consume. Recommending products that I love or want to own helps me cover the costs of running this blog and keep providing you with free, helpful information. And it costs nothing extra for you. Thanks!
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