Coconut flour is a fine flour made from grated coconut meat from the leftovers of making coconut milk. This flour can be used as a substitute for wheat flour that is sugar free and rich in protein. Plus, you can make it yourself at home.
Ingredients
- Cooked coconut
- 1 liter of water
Step
Part 1 of 4: Removing the Coconut Flesh
Step 1. Make a hole in the coconut shell
Make a hole in one of the eye holes in the coconut.
- Using a powerful hand drill is one of the easiest ways to drill holes in coconut shells. But if you don't have a drill like this, you can also use a can opener, screwdriver, or ice pick.
- At worst, you can use nails and a hammer. Just hit the nail with a hammer, then pull the nail.
- Make a hole right in the "eye" of the coconut. This part is the softest part of the coconut shell and is easy to perforate.
- It's a good idea to place the coconut on a non-slip surface such as a cutting board or kitchen towel to prevent the coconut from slipping when it's being punched.
Step 2. Remove the coconut water
Tilt or flip the coconut so that the coconut water comes out of the hole you just made.
Coconut water can be used for cooking purposes or served as a cold drink. But if you have no plans to use it, you can just throw it away
Step 3. Open the coconut shell
Place the coconut in a plastic bag or wrap tightly with a paper towel. Hit the coconut with a hammer or other hard object so that it opens or splits in two.
- For best results, place the coconut on a cement floor or other hard floor surface. Don't use the kitchen counter as you could damage it when you hit the coconut.
- Hit the coconut as hard as you can right in the middle. Some fruits will open easily, but others may require a little more effort and effort.
- You can also open the coconut with a sharp stone or a hand saw. If you're using a saw, saw the center through the eye.
Step 4. Remove / remove the meat
Use a regular butter knife or a small knife to remove the white flesh from the skin.
- Cut the meat by cutting from the surface of the meat through to the skin. Use your fingers or the tip of a knife to lift the meat all at once.
- To make the process easier, cut into a V shape or crosswise, so the meat will be smaller.
- You can also use a metal spoon or a dull knife to slide the spoon through the meat without cutting the surface of the meat. If you can, try removing the meat after tucking in your spoon.
Step 5. Peel the remaining skin that is still perched
Use a vegetable peeler to remove the skin remaining on the surface of the coconut flesh.
If you manage to remove all the flesh from the coconut shell, there should be no skin remaining on the remaining skin on the flesh. This remaining husk should be removed before you prepare your coconut for flouring or other uses
Part 2 of 4: Sifting the Coconut Milk
Step 1. Put the coconut meat in a blender
If the chunks of coconut meat are too large to fit in your blender, cut the flesh into smaller pieces using a knife.
If you want, you can use a food processor instead of a blender. Make sure the food processor is big enough to accommodate the coconut and water you're going to put in it
Step 2. Add 1 liter of boiling water
Fill a tea kettle or pot with 1 liter of water and bring the water to a boil over high heat. Then pour the water into the blender.
- The water should completely soak the coconut flesh.
- Actually, the water doesn't have to come to a boil, but boiling water will seep into the coconut meat faster than cold water.
- If you're using cold water and want the water to reach the same level of absorption, let the coconut meat soak in cold water for two hours before starting the next step.
Step 3. Blend on high speed
Blend the water and coconut flesh for three to five minutes or until the grated is quite fine.
The grater won't be as fine as the porridge because you'll still find the remaining coconut flesh. The water and coconut should be blended and crushed evenly
Step 4. Pause for a moment
Wait about three to five minutes for the grater to cool and touch.
If you don't let the grater cool, you may burn your hands trying to sift it. But this is nothing to worry about if you use cold water because you can filter it right away
Step 5. Strain the coconut milk using a sieve
Pour the grated in the blender into a sieve. Collect the coconut milk in a container that is placed under the sieve and save the remaining grated in the sieve for later use as coconut flour.
- Any filter can be used as long as the hole is small enough.
- The coconut milk will not be used for anything in this guide. You can throw it away if you want, but it can also be drunk or used in recipes as a substitute for regular milk.
Part 3 of 4: Drying the Grated Coconut
Step 1. Preheat the oven to 77 degrees Celsius
While waiting for the oven, prepare a cookie tray lined with parchment paper.
- The oven needs to be installed at a very low temperature. The goal is to dry the grated coconut without burning it. The only way to do this is to use the lowest temperature oven.
- Do not use cooking spray. The surface of the tray must be dry.
- Do not use aluminum foil. The taste of coconut can change due to the element and iron taste of the aluminum foil.
Step 2. Transfer the grated coconut to a tray
Spread the grated coconut onto the lined tray so that it creates an even layer of grated coconut.
Use a fork to separate the lumps of grater. The grated layer should be made as thin as possible
Step 3. Bake the grated for 45 minutes
Cook the grated until it feels completely dry to the touch.
- After removing it from the oven, let it cool for one to two minutes. Check it by touching it carefully. If it feels dry, it means the coconut is ready. If you can still feel a little water, put it back in the oven for a few minutes.
- The coconut can burn even at low temperatures. So, you need to watch the coconut carefully when it is drying. Remove from oven if you see any signs of burning.
Part 4 of 4: Grinding the Coconut Flour
Step 1. Transfer the dried grater to a blender
Place all the dried grated coconut in a food processor or blender.
- Do not add water or other materials. The coconut should be dry when it goes into the blender.
- Also make sure the blender is completely dry. If you use the same blender when making coconut milk, you will need to clean and wipe the blender dry with a paper towel before adding the grated coconut.
Step 2. Blend on high speed
Blend the coconut for one to two minutes or until the coconut looks like a fine powder.
You may need to use a dry spatula to stir the coconut flour so that all the grated hits the blades of the blender and is perfectly ground. However, if you want to do this, stop the blender before adding the spatula
Step 3. Store the flour in an airtight container until it's time to use it
You can use the flour right away. But if you want to save it for later use, put it in an airtight container and store it in a cool, dry place.
- If stored properly, coconut flour can last up to a year.
- However, coconut flour from fresh coconut usually tastes better than coconut flour from old coconut.
