Coconut Flour

Coconut flour is a fine, powdery flour made by drying and grinding the meat of mature coconuts. It is naturally gluten-free and lower in carbohydrates than wheat flour, with a mild, slightly sweet coconut flavor.

Coconut has long been cultivated in tropical Southeast Asia, and coconut flour is traditionally used there in baked goods, curries, and other dishes. Today it is produced mainly in coconut-growing countries such as the Philippines, Indonesia, India, and Sri Lanka.

In the kitchen, coconut flour is used mostly in baking and in gluten-free or low-carb cooking. It is a common substitute for wheat flour in breads, cakes, and cookies, giving a dense, moist texture and a subtle coconut flavor. Because it absorbs much more liquid than wheat flour, it cannot be substituted 1:1 in most recipes. It is also a staple in paleo and keto-friendly baking.

Coconut flour pairs well with cinnamon, ginger, and cardamom, and with other tropical flavors such as mango, pineapple, and citrus.