Submitted by: Vera
Prep Time: 20 Minutes
Cook Time: 0 Seconds
Coconut flour is rich in fiber (57%) and gluten free. It can be used for making muffins and other baked goods.
I feel bummed about wasting the "pulp" after making my coconut milk. But I can make coconut flour from the "leftovers" instead. Put 1 C shredded coconut and 2 tsp Coconut Sugar into 3 C boiling hot water and wait until cold. Let the liquid run in the mixer for 10 minutes. Drained the coconut milk from the shreds and refrigerate the milk. Press out as much liquid as you can from the shreds. Spread the shreds out on a cookie sheet and place in oven for 2 hours at 200 F. Let it stay there overnight after oven is turned off. (Probably not necessary, I just got tired before I was done...) Put dry shreds in mixer or food processor and run for 30 seconds or more. 1 C shredded coconut makes 1/2 C coconut flour.
Coconut flour is rich in fiber (57%) and promotes blood sugar health, regular digestion, and weight loss. Now you can finally "have your cake and eat it too" (http://products.mercola.com/coconut-flour/). You can substitute other kinds of flour with coconut flour if you add 1 egg pr ounce of coconut flour used.