How to Make Coconut Flour at Home

We've mastered homemade coconut milk (isn't it insane how good it is?!), now what do we do with all that pulp?

Preheat your oven to 250˚. Spread the pulp in a single layer onto a parchment-lined sheet pan.



Dehydrate for 30-40 minutes until completely dry, checking it after 30 minutes. Let it go to 40 minutes to give the flour a slightly toasted flavor (note the color difference in the left and right batches below).

If you have any clumps, run it through a coffee grinder or simply crush them between your fingers.

Let the flour cool completely before storing in an airtight container at room temperature.

Coconut flour is considerably drier than wheat flour, so look for coconut flour-specific recipes for best results (if you're feeling brave, substitute 1/4 cup coconut flour for every cup of wheat flour, plus an additional egg).