Homemade Coconut Flour (Recipe plus Video How-to)

by Sarah Traditional Preparation of Grains, VideosComments: 30

homemade coconut flour
An increasing number of folks are using store bought or homemade coconut flour these days as a low carb alternative to grain based flours.  Coconut flour is disaccharride free and, as such, an acceptable flour for baking when one is following the GAPS or SCD diets.

Coconut flour is also Paleo/Primal friendly for those who eschew grains in general as something that was not originally part of the human diet during pre-agricultural times.

The problem with coconut flour is that it is rather expensive to buy, so many folks are learning to make it themselves, which is incredibly budget friendly.Today’s video lesson on how to make homemade coconut flour expands on the last 2 video classes which showed you how to make homemade coconut milk and coconut milk kefir.

Making homemade coconut flour is extremely easy to do and so worth the minimal effort as buying it at the store is rather expensive.  A small one pound bag at my healthfood store costs about $6 and you can go through one of these rather quickly if you use it a lot as we do in our home.

Homemade coconut flour can be used in loads of baking recipes and I have posted numerous recipes in the past on how to use it to make everything from lemon poppyseed muffins and honey bread to low carb battered fried chicken!    I will be posting another recipe using homemade coconut flour over the weekend which is a huge hit in our home, so be sure to check back for that one!

Video: How to Make Homemade Coconut Flour 

More Information

Should Coconut Flour be Soaked?

Coconut Flour Pizza Crust

How to Make and Use Gluten Free Flour


Sarah, The Healthy Home Economist

Comments (30)

  • tarabithia

    how long can I keep coconut my homemade coconut flour in the fridge? I made some 4 months ago and put it in the fridge. is it still safe to bake with?

    January 30th, 2014 4:18 am Reply
  • Raj

    Can you pls clarify my doubt?
    There are 2 school of thoughts floated in web on how to make coconut flour:

    1 set of people say its made from raw desiccated coconut after extracting coconut milk
    2. others say its made from dried coconut after extracting coconut oil.

    Which one is right approach which gives you better nutritional benefits?
    Thanks in advance

    January 27th, 2014 5:13 pm Reply
  • David

    Hello! Thank you for your video on making coconut flour. There is only one clarification
    that I would like to know:—How many time should I pour fresh water is squeezing out the
    milk from the fiber? Should I get all of the milk out or leave some in, then dry that in the
    Kindly clarify that for me please!!!…..Thanks a million!!!!


    June 4th, 2013 11:11 am Reply
  • Cristina

    How do you make it flour without it turning into butter?
    I dehydrated my coconut for 2 hours and it got pretty dry, but when I put it in my processor it started turning into butter.

    May 21st, 2013 3:15 pm Reply
  • Rachel

    Does coconut flour go rancid like other flours? I just noticed that my local bulk store carries it, but was hesitant to buy some for that reason. Thanks!

    May 13th, 2013 12:13 pm Reply
  • Susan

    Can you use dessicated coconut from the store to make the flour?

    September 17th, 2012 8:21 pm Reply
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  • donna chucka

    Have no speaker that I can hear on my computer. Please post a recipe for the cocanut flour. Thanks.

    January 24th, 2012 10:34 pm Reply
  • Alison

    Thanks for your video tutorials! I tried to make coconut flour by using one “brown”/old coconut and 1 young coconut. I was also planning on making the milk first and then drying the pulp for flour. I chopped it all up, included the natural coconut water and put it in my Vitamix. Since I don’t have a juicer I was going to strain it through cheesecloth like you suggested in the video. What happened though was the coconut fat spread all over the side of the Vitamix. Then, when I went to strain it I could tell I was wasting all of the fat as it was gumming up the cheesecloth. What did I do wrong? How do you get the fat out of it first? It was blended up so small that even when I refrigerated it the fat didn’t separate enough to render. The whole mess is now in my freezer awaiting your response! It seems like this might all have happened even if I’d used my food processor instead of my Vitamix. What do you think I did wrong?

    December 18th, 2011 1:07 am Reply
    • Jennifer

      I have not tried this myself yet but I use coconut oil all the time. I’m guessing the temperature of the room you were working in was probably too cold bc coconut oil solidifies at room temp. I’ve had it gum up for different projects/recipes for the same reason… especially in the blender. Make sure everything is at least 75 degrees.

      June 10th, 2013 9:29 am Reply
      • Jennifer

        Then again it could be that the temp should stay cooler the whole time. In any case it sounds like it was warm enough for the oils to liquefy and then cooled down & stuck together.

        June 10th, 2013 9:55 am Reply
  • Pam Agabin

    Thanks so much for this information. We have lots of coconuts around, but coconut flour is not available. With this ingredient, I can eat bread again. Stay healthy!

    September 9th, 2011 11:42 am Reply
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  • Melissa @ Dyno-mom

    I have a microwave, too. I use socks filled with cheap white rice and I microwave them for hot pads and I use the microwave to kill germs in the kitchen sponges. I use the vent fan on it as it is installed over the stove but I feel kind of bad about it being there. I had never thought about it as a storage space! I have a bread box but baking enough bread for my family of 12 means more bread than it can hold. I will just pop it in the microwave when I bake today! And birthday cake? Great idea, I have two birthdays this month. I NEVER thought I would find good uses for a microwave, let alone here!

    May 7th, 2011 11:57 am Reply
  • Alina

    Hi Sarah,
    I was excited to see your post on coconut flour making till I heard you say that you need a juicer to get the fibre. I do not have a juicer. I guess that there is no any other way to make coconut flour is there? Should I buy an inexpensive juicer? I worry that a cheap one would leave quite a bit of the milk in the fibre and that it might burn out.

    Is there an option, when leaving a comment, to be notified when new comments appear?
    Thank you.

    March 7th, 2011 12:31 am Reply
    • Teresa

      I bought a “nut bag” for about $10 and I just pour my liquid through that; it strains out all the pulp! :)

      May 26th, 2011 9:59 pm Reply
  • Holli

    I recently started using coconut flour in baking and LOVE it…however, I agree the price is high, which is why I had previously steered away from it. This video show how completely easy it is make. Thanks!

    March 6th, 2011 12:39 pm Reply
  • Marillyn@just-making-noise

    Hello Sarah! I really enjoy your videos and am thrilled that I can make coconut flour… always wondered if I could do it, but never made the time to experiment… thanks for doing the work ;o) Also, I would really appreciate if you can write out what you do to make the coconut flour. I am deaf and depend on lip-reading… its not easy to do on video ;oP I tried the CC button that YouTube provides, but it really sucked! LOL! Thanks!!

    March 5th, 2011 1:38 am Reply
  • FoodRenegade

    Thanks, Sarah! I *love* how you show how SIMPLE all this is. THANK YOU.

    (AKA FoodRenegade)

    March 4th, 2011 12:34 pm Reply
  • Sara

    Hi Sarah, thanks for another great video! I was wondering if one could make coconut flour out of organic, unsweetened coconut flakes that you buy at the health food store?

    March 3rd, 2011 3:24 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Sara, you would need to make coconut milk with the coconut flakes first to get the fat out of it and then make coconut flour with the remaining, dried pulp. Otherwise, the flour would be too greasy with the coconut fat.

      March 3rd, 2011 3:30 pm Reply
  • Beth

    Hi Sarah,
    I am enjoying your website also….I just got my first two 6 gallon buckets of wheat and spelt for flour making, thanks to you walking us through that. I love the way you explain everything!

    My question is about coconut flour. I have tried baking with it before without too good result. I am not certain if I am doing it wrong or just need practice. It seems very eggy and heavy. Do you have any helpful hints?

    Also, do you ever use Xylitol for sweetening? What do you know about it…good or bad or both?? Blessings!

    March 3rd, 2011 1:00 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Beth, I do not use xylitol as it comes from corn and more than likely – genetically modified corn. It just doesn’t seem to natural to me.

      Baked goods made with coconut flour are rather heavy and VERY filling. The trick is to make sure you whip the batter until it is very very smooth to allow the coconut fiber to fully absorb the liquids in the batter.

      March 3rd, 2011 1:51 pm Reply
      • Linda

        Hi, I have some xylitol. It says non GMO on the bag. I’ve been hearing that it’s good for your teeth.

        March 3rd, 2011 6:21 pm Reply
        • Sarah, The Healthy Home Economist

          Hi Linda, I would suggest trying coconut sugar as a truly natural alternative. It is low glycemic and is full of minerals to nourish the body while satisfying that sweet tooth. I wrote a post on it a couple months back:

          March 3rd, 2011 6:35 pm Reply
          • Linda

            I will look for it. I would like to try it.

            March 3rd, 2011 10:33 pm
  • Bess

    First, I just want to thank you for posting your videos; as I am new to the Nourishing Traditions way of life, your videos are so helpful to be able to see what to do and have someone talk me through each step. Also, thanks for posting them for free!, as I am on a tight budget.

    This question is a little off subject, but I am trying to glean as much information as I can. I noticed a microwave in your kitchen, (since I was about to try to sell mine, and thought maybe I shouldn’t if there are any good uses for it), I thought I might ask you first, if it is worth keeping. Thanks.

    March 3rd, 2011 12:20 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Bess, I don’t use a microwave for cooking anymore and haven’t for some years now, but it a GREAT place to put birthday cakes and other baked goods to keep them fresh without refrigerating! I use it for this purpose all the time! :)

      So glad you are finding the videos helpful.

      March 3rd, 2011 1:50 pm Reply
      • Linda

        Wow! I never thought of that.

        March 3rd, 2011 6:18 pm Reply
      • Kara @ An Hour in the Kitchen

        I use my microwave for storage also!

        March 4th, 2011 9:10 am Reply

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