After producing coconut milk, coconut flour is left over.It's a popular substitute for traditional wheat flours.You can easily make your own at home.
Step 1: Put a hole in the coconut.
Cut a hole through one of the coconut's eyes.If you don't have a power hand drill, you can use a corkscrew, screwdriver, or metallic skewer instead.You can use a hammer and a nail.Use the hammer to pound the nail into the coconut.The back end of the hammer was used to create a hole.You can put a hole in one of the coconut's three eyes.The spots on the outer shell are the easiest to drill through.It is possible to hold the coconut on a non-slip surface, like a cutting board or kitchen towel, to prevent it from slipping as you attempt to drill through it.
Step 2: The coconut water should be drained.
The liquid in the center should be drained by tipping the coconut upside-down.If you don't have any plans for coconut water, you can simply discard it by pouring the water down the drain.
Step 3: The coconut needs to be broken open.
Place the coconut in a bag in the kitchen.Use a wooden rolling pin or hammer to hit the coconut through the bag or towel.If you want to get the best results, place the coconut on a hard surface.If you strike the coconut, do not use a kitchen counter.Use as much force as possible to hit the coconut.Some will open quickly, while others will take more time.You can open the coconut by hitting its center on a sharp rock or sawing it in half with a hand saw.The center seam of the coconut can be seen if you use a saw.
Step 4: The coconut flesh needs to be removed.
To remove the white meat from the hard outer shell, use a butter knife or paring knife.Cut the meat all the way through to the shell.Use your fingers or the tip of the knife to remove the meat from the shell.To make the process easier, cut the meat into v-shaped sections or cross-hatched sections, creating pieces inside the shell that can be easily removed.You might be able to wedge a metal spoon or dull knife in between the meat and the shell without cutting through it.After wedging the utensil in the gap, try lifting the meat away from the shell.
Step 5: The brown skin needs to be removed.
There is a thin layer of brown skin on the outside of the white coconut meat.There will be a brown skin on the portion of flesh that touched the shell if you successfully removed all of the flesh from it.Before you can prepare coconut for flour, you need to remove this part.
Step 6: The coconut meat should be put into a container.
If the pieces of meat are too large to fit into your blender, cut them into smaller portions using the same butter knife or paring knife used to cut the meat from the outer shell.If you want, you could use a food processor.Make sure the food processor is large enough to hold both the coconut and the water you will be adding to it.
Step 7: 4 cups of boiling water is needed.
Bring the water to a boil over high heat by filling a tea kettle or saucepan with 1 quart of water.The water should be put into the blender.The coconut should be completely covered by the water.The coconut will absorb the boiling water quicker than cool or room temperature water.Let the coconut meat soak in the water for 2 hours before pressing forward to achieve the same level of absorption.
Step 8: Blend fast.
You can blend the water and coconut for 3 to 5 minutes.There should be no large chunks of coconut remaining in the pulp.The coconut should be mixed evenly with the water.
Step 9: Let it cool down a bit.
Allow the time to cool to the touch by waiting another 3 to 5 minutes.If you try to strain it, you may burn your fingers.If you used room temperature water, this is not an issue.The pulp can be strained immediately.
Step 10: The coconut milk can be strained through a nut milk bag.
There is a nut milk bag.Take the milk out of the bag and put it in a bowl beneath it.You could use a cheesecloth if you don't have a nut milk bag.The contents of the blender can be poured through a mesh strainer.Put the milk in a bowl beneath the bag and use it to make flour.You won't need coconut milk for this project.If you want, you can either drink the coconut milk or use it as a substitute for dairy milk.
Step 11: The oven should be set to 170 degrees.
Prepare a large cookie sheet by laying a sheet of paper over it.The temperature of the oven needs to be very low.The coconut pulp can be dehydrate without toasting or burning it.The only way to bake the coconut is in the oven.Don't use cooking spray.The cookie sheet needs to be dry.Don't use aluminum foil.The metallic taste of foil can affect the coconut taste.
Step 12: The coconut will be put on the baking sheet.
Spread the coconut pulp over the paper and it will form a flat, even layer.Use a fork to break it up.The coconut should be as thin as possible.
Step 13: The pulp needs to be baked for 45 minutes.
When it feels dry to the touch, cook it.Take it out of the oven and let it cool off.You should touch it with your hands.The coconut is ready if it feels dry.You should put it back in the oven for a few more minutes if you still feel a bit moist.You need to keep an eye on the coconut because it can burn even at low temperatures.The first sign of burning or toasting is when you pull it out of the oven.
Step 14: The dehydrated pulp should be transferred to the food processor.
The coconut should be put into a food processor or blender.Do not add anything that has water in it.The coconut needs to be completely dry as it goes into the food processor.Make sure the food processor is completely dry.Before you can add the dry, dehydrated pulp back into the bucket, you need to wipe it dry with paper towels.
Step 15: It is advisable to blend on high.
If you want to blend the coconut, pulse it for 1 to 2 minutes.You may need to use a dry spatula to stir the coconut flour so that all the pieces are exposed to the blades and thoroughly ground up.Pause the process whenever you put the spatula into the machine if you do this.
Step 16: When ready to use, store the flour in a container.
If you want to save some of the coconut flour for later use, transfer it into an airtight container and store it in a dry area.Coconut flour can last up to a year on the shelf.Fresh coconut flour tastes better than the old stuff.