An affordable (if not free!) and simple process of making homemade coconut flour which is a natural byproduct of homemade coconut milk. Coconut flour is a gluten-free and grain-free flour that can be used in a number of baked goods and other coconut flour recipes.
Coconut pulpobtained from making coconut milk, see notes
Instructions
Oven Method
Spread the coconut pulp (collected after extracting the coconut milk) on a baking sheet lined with parchment paper.
Break any big clumps and spread the pulp evenly on the tray.
Place in the oven at the lowest temperature setting and bake for 3 to 4 hours (depending on temperature) until the pulp is completely dry. Allow to cool.
Then add to a blender and process to a fine powder.
Store in a airtight jar or container and use within 3 months or refrigerate to keep fresh for longer.
Pan Drying Method
Place the coconut pulp in a skillet on low heat.
Once evaporation starts (water vapour will start to rise from the pulp), stir occasionally while increasing the stirring frequency as the pulp starts to dry up more and more.
When almost dry, the pulp will change colour to a slight beige.
Remove from the heat. Allow to cool. Then add to a blender and process to a fine powder.
Store in a airtight jar or container and use within 3 months or refrigerate to keep fresh for longer.
Video
Notes
To obtain coconut pulp, the milk needs to be extracted from the coconut flakes first.To do this, follow the instructions on How to Make Coconut Milk (https://veganlovlie.com/homemade-coconut-milk-vegan-non-dairy/). Then use the pulp to make Coconut Flour.Link to How to Make Coconut Flour - (https://veganlovlie.com/howto-make-coconut-flour-easy-video/)