This is a recipe for using the pulp that remains when we make coconut milk. It is very simple and cheaper than packaged coconut flour, because when we buy grated coconut we obtain both coconut milk and coconut flour. It’s kind of a 2×1.
I don’t like throwing away or wasting food, it’s superior to me. That is why it makes me angry to waste the pulps of vegetable milks and I always look for recipes to give them an outlet.
- 2 tazas de pulpa de coco (150 g), ver notas
- Preheat the oven to 120ºC or 250ºF .
- Put the coconut meat on a baking sheet (you can use baking paper or not, it’s optional), spread it out and bake for about 30-60 minutes or until the pulp is browned and completely dry (my pulp was ready in 30 minutes). Stir every 15 minutes so it dries evenly. Depending on how dry your pulp is and your oven, it may take longer (about 2 hours).
- Let the pulp cool and beat it with a powerful mixer or food processor until flour-like consistency.
- Flour can be stored in an airtight container at room temperature for weeks or even months.
- Coconut pulp results from making coconut milk with grated coconut and water. It would not be the same to make the flour with grated coconut because much of the fat stays in the milk and the remaining coconut meat is more fibrous.
- The nutritional information is not exact because it is calculated with coconut grated, as there is no way of knowing how much fat remains in the water when making coconut milk.