Coconut flour is a soft flour made from the pulp left over after filtering the coconut milk. It is a valid alternative - gluten-free and rich in proteins - to traditional wheat flours; in addition, it can be made at home. Here's how to do it.
Ingrediants
- 1 Ripe Coconut
- 1 liter of water
Steps
Method 1 of 4: Remove the Pulp
Step 1. Make a hole in the coconut
Use a drill to drill a hole through one of the coconut's eyes.
- The hand drill is one of the most effective tools for drilling a coconut but, in the absence of it, you can always use a corkscrew, screwdriver or metal skewer.
- In extreme cases, you can use a nail and a hammer. To get a hole, drive the nail into the coconut and then pry it out using the hammer pen.
- Drill the hole in one of the coconut's three eyes; they are the thinnest points in the shell and the easiest to drill.
- Help yourself by placing the coconut on a non-slippery surface - such as a cutting board or kitchen towel - to prevent it from slipping off as you drill.
Step 2. Drain the water from the coconut
Flip the coconut over to drain the liquid inside.
Coconut water can be used as an ingredient for cooking or served as a drink; if you have no particular purpose, you can simply discard it by letting it drain into the sink
Step 3. Open the coconut
Place the coconut in a plastic bag or wrap it tightly in a kitchen towel. Hit it with a hammer or rolling pin until it splits into two parts.
- For best results, place the coconut on a concrete floor, sidewalk, or any equally hard surface. It is best not to use the kitchen counter, as you could damage it while splitting the walnut.
- Hit the coconut as hard as possible, exactly in the center. Some nuts open easily, others require more effort.
- You can also open the walnut by tapping it against a sharp stone or cutting it in half with a saw. If using the saw, follow the seam between the eyes.
Step 4. Remove the coconut pulp
Use a butter or fruit knife to remove the pulp from the inside of the shell.
- Score the pulp until it touches the rind of the walnut. Use your fingers or the tip of the knife to pry and peel the pulp into pieces.
- To help you, cut the pulp into “V” or cross sections so you can remove it more easily.
- You can stick a spoon or blunt knife between the pulp and the inside of the nut. If you can, lift the pulp by levering inside the slot.
Step 5. Remove the brown peel
Use a vegetable peeler to remove the thin layer of brown peel on the outside of the white pulp.
After the pulp is completely detached from the shell, there should be some brown skin on the portion of the pulp that was in contact with the nut. This part must be removed before starting to prepare the flour
Method 2 of 4: Strain the Liquid
Step 1. Put the pulp in the blender
If the pieces are too large to fit in the blender, cut them into smaller portions using the butter or fruit knife you used earlier.
If you want, you can use the mixer instead of the blender. However, make sure that the mixer is large enough to contain both the pulp and the water you are going to add
Step 2. Add 1 liter of boiling water
Fill a saucepan or pan with water and bring to a boil. Pour the water into the blender.
- The water must completely cover the coconut pulp.
- To tell the truth, the water does not have to be boiling, but in this way it will soak the pulp faster than cold or room temperature.
- Using cold water or at room temperature, you will have to leave everything to rest for two hours before continuing.
Step 3. Blend the mixture at high speed
Blend the pulp with the water for 3 - 5 minutes, or until the mixture appears homogeneous.
The mixture will not be well blended like a vegetable puree, but it is important that there are no pieces of coconut that are too thick or areas that are too concentrated. The water and coconut should be mixed evenly
Step 4. Let the mixture cool
Wait 3 - 5 minutes, until the mixture is cold to the touch.
If you don't let the mixture cool, you could burn your fingers while filtering it. This step becomes superfluous if you have used cold water or water at room temperature; in this case you can proceed immediately to filtering
Step 5. Filter the coconut milk with a bag filter (specific for vegetable milk)
Pour the contents of the blender into the filter. Collect the milk in a bowl placed under the bag and store the pulp to make flour.
- If you can't find this type of filter, you can use a piece of fabric that is strong and sparse enough to cast. Adapt the piece to a colander and pour the mixture. As with the bag, collect the milk and store the pulp.
- To obtain the flour you will no longer need milk; you can also throw it away, but keep in mind that coconut milk is great to drink and can be used as an ingredient to prepare various types of dishes.
Method 3 of 4: Dehydrate the Coconut Pulp
Step 1. Heat the oven to 80 ° C
Meanwhile, prepare a baking sheet by placing a sheet of parchment paper on it.
- The oven must be kept at a low temperature to dehydrate the coconut pulp without toasting or burning it. The only way to achieve this is to keep the oven at a temperature that is as low as possible.
- Do not use spray oil. The surface of the pan must remain dry.
- Do not use aluminum foil. The metallic taste of the tinfoil could ruin the delicate taste of the coconut.
Step 2. Transfer the coconut pulp to the baking sheet
Spread the pulp on the parchment paper evenly.
Use a fork to undo any lumps. The layer must be as thin as possible
Step 3. Cook for 45 minutes
Cook the pulp until it is completely dry to the touch.
- After taking the pan out of the oven, let it cool for 1 to 2 minutes. With due caution touch the pulp with your hand. If it is perfectly dry, it is ready; if it feels damp, you should put it back in the oven for a few more minutes.
- Coconut can burn even at a low temperature. You will therefore need to carefully monitor the cooking. Remove the pan as soon as you notice the coconut is roasting or burning.
Method 4 of 4: the Grind
Step 1. Pour the dehydrated pulp into a blender
Scrape the coconut off and pour it into a blender or blender.
- Do not add anything else. It is essential that the coconut is perfectly dry when you pour it into the mixer or blender.
- Make sure the mixer or blender is completely dry. If you are using the same blender you used earlier to blend the coconut milk, you will need to dry the bowl with a cloth before adding the dehydrated pulp.
Step 2. Run the blender at high speed
Blend the coconut for 1 to 2 minutes, or until it feels well ground.
From time to time you will need to stir the coconut with a very dry ladle, in order to expose it to the action of the blades evenly. Stop the blender before doing this
Step 3. Store the flour in an airtight container
You can use the flour right away, but if you plan to keep it for later, put it in an airtight container and store it in a cool, dry place.
- If stored in an optimal way, coconut flour can last up to a year.
- However, fresh flour has a better aroma than older flour.
