Q&A for How to Make Coconut Flour

Yes. You must keep the flame of a stove or gas as low as possible. Keep the coconut flour moving continuously using a spoon. Keep observing the effect of flame on the flour. If you feel it is too hot, stop and close the flame. Your pan may be hot enough to evaporate water, so keep stirring the flour. You may restart the flame if you feel it necessary to reheat it. Don't let it turn yellow, and then brown. Be very careful. Sun drying is easiest. Keep the container covered with a thin cloth and keep it in the sun for as long as necessary. Make sure it is dried fully.

It's great for making baked goods such as cakes or bread. It can be used in place of flour for frying also.

Yes, but make sure you keep it in for the same time as you would keep it in your oven.

Yes, you can. I use wheat flour as well, typically substituting 1/4 of the wheat flour for coconut flour. I always increase the liquid ingredients a little as well since the coconut flour will absorb it and thicken the batter more.

No. Desiccated coconut is usually shredded and dried, while coconut flour is a fine powder.

No.

Yes. Just follow the same directions as the fresh coconut. I use 1 1/2 cups of shredded or desiccated coconut (unsweetened) and 4 cups of hot water. The drying process is the same.

Coconut flour has a finer, slightly grainy texture and is more absorbent than the soft, powdery texture of all-purpose flour.

No, you do not need to add preservatives. Coconut flour will last for up to a year if stored in an airtight container in a cool, dry place.

Yes, you can use coconut pulp from cold press oil machines to make flour. After extracting the oil, ensure the pulp is completely dry, then blend it into a fine powder, and store it in an airtight container.