The coconut flour is obtained by grinding more or less finely the dried coconut meat already used to extract milk and oil, it contains a very high percentage of protein and a large amount of fiber, while fats are very content.


Coconut flour and the finest coconut flour, perfect for the preparation of creams and bakery products.
Flakes or coconut flakes, mainly used to decorate, are also suitable for the preparation of desserts and creams. The flour and flakes are not the same thing, they can not be used in the same way and have a different density.


It is an excellent thickener, to be used also raw to take advantage of all its nutritional characteristics use it for:

    • shakes
    • mousse
    • creams
    • icings


It has a sweet taste that reduces the dose of sugar in sweet recipes.

In salty products its sweetness can be cloying when used in purity, mixed with other flours that balance this characteristic can represent 20%.

It is good to know the density of the flours to understand how much they can be replaced, find the flour table in the page dedicated to  “chart density flour” .

Its ability to absorb liquids is a great advantage in gluten-free products that tend to dry out, but when the coconut flour completely replaces the wheat flour you must make small adjustments in the doses of the ingredients of the original recipe.

You will have less dry and crumbly products, but always remember to change the amount of liquid in the recipe, add the same amount of coconut flour and liquid.

You will have less dry and crumbly products, but always remember to change the amount of liquid in the recipe, add the same amount of coconut flour and liquid (30 g of coconut flour requires 30 g of liquid).
When used in purity, every 30 g of coconut flour requires the presence of an egg or substitute ingredients such as 3 tablespoons of chia or flax gel, fruit or vegetable pulp.

It is ideal for doughs that must retain a part of moisture such as:

    • pancake
    • pies
    • muffin
    • sweet and savory breads
    • but not for biscuits crispy or thin
In the preparation of baked goods, especially if leavened or whipped, you must have some more precautions:

    • sift the flours before adding them to the other ingredients so as to incorporate air and make the lighter products
    • the coconut flour in particular tends to form small lumps, to mix it evenly in your recipes, add it to the eggs before whipping or mix it with the other dry ingredients of the recipe
    • the dough must be softer
    • et the dough rest after adding the liquid ingredients to promote proper hydration of the flours and the humidity of the bakery products.

It can not be used alone for leavened dough, it must be mixed with other gluten-free flours. To imitate the gluten network as always happens with gluten-free flours you can use these ingredients alternately:

    • legumes flours in a percentage equal to 25% to 50% of the weight of the flours
    • soy milk or nuts or oil seeds that can completely replace the part of water used in the dough leavened
    • egg whites or whole eggs that help to incorporate air and to bind.
    • other ingredients like thickeners which replace the role of gluten should always be used in leavened products, but there is not only xanthan, but also agar agar, carob seed flour, guar gum chia seeds, flax and psyllium, used separately or in a mix, here you find it “how to imitate the function of gluten”.
The union between cereal flours and coconut flour is ideal for thickening, reducing / replacing eggs, reducing / replacing the amount of sugar in the doughs of:

    • sweet and savory biscuits
    • crackers
    • baked cakes
    • muffin
    • sweet and savory breads
    • dry cakes and tarts

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