Coconut flour
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Leftover pulp from making coconut milk, dried in a low oven and blended into fine coconut flour.
Ingredients
- 1 1/2 cups of coconut pulp (leftover from making coconut milk with unsweetened shredded coconut)
Equipment
- baking sheet
- blender
Directions
- After you make coconut milk, spread the damp leftover pulp in an even layer on a large rimmed baking sheet and slide it into the oven.
- Set the oven to its lowest temperature (about 170 degrees) and dry the pulp for 2-3 hours. If you have a lot of pulp, use two baking sheets.
- Check about halfway through and stir.
- To test it, rub a pinch of pulp between your fingers; if it feels damp, give it about 30 more minutes and test again.
- When it is completely dry, pulse for 2-3 minutes in a blender, coffee grinder, or food processor (a coffee grinder makes a finer flour; a blender also works and goes faster).
Notes
Store in a sealed container in the fridge or freezer to keep it fresh. Pairs with the Coconut milk entry below.