Coconut flour has gained popularity in recent years as a great gluten-free replacement to regular wheat flour. It’s made from the byproducts of coconut milk production, and is versatile enough to be used in both savory and sweet preparations and you must try these healthy coconut dessert recipes.
Usually the solids or coconut pulp that’s left after the extraction of coconut milk are dried at low temperature to reduce moisture content. Then the pulp is finely ground to produce a soft, powdery flour. If you extract coconut milk from its meat at home, then you can easily make coconut flour at home. This way you’re using most parts of this fruit. All you need is an oven and enough patience to go through with the process. Else, use the coconut pulp for some other dish or compost it. You can use coconut flour to bake, as a thickening agent, for no bake desserts, and especially in gluten-free recipes.
Health Benefits of Coconut Flour
- As the flour is made from coconut pulp, it’s quite high in dietary fiber which is good for your digestion, maintaining blood sugar levels, and for satiety.
- For those who have gluten allergies or intolerance or celiac disease, coconut flour is safe to use for sweet and savory dishes.
- Compared to most flours, coconut flour is slightly lower in carbohydrate content, so if you’re on a keto diet, feel free to incorporate it in your daily routine.
- It has nutrients like protein, healthy fats, and iron.
Recipes with Coconut Flour
Moist Chocolate Cake
Ingredients:
For the cake:
- 46 g coconut flour
- 50 g cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 eggs
- 78 ml neutral oil
- 280 ml maple syrup
- 115 g full fat coconut milk
- 2 tbsp water
- 2 tsp vanilla extract
For the chocolate frosting:
- 240 g chocolate chips
- 170 g room temperature coconut milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Chop the chocolate for the frosting and put it in a heatproof bowl and melt in the microwave.
- Then add the coconut milk, vanilla extract, and salt.
- Whip to incorporate air and mix all of the ingredients together. Set the frosting aside in the fridge to chill.
- Preheat the oven to 180 C and line an 8-inch round cake tin with parchment paper.
- For the cake, combine coconut flour, cocoa powder, salt, baking powder, and baking soda in a bowl. Whisk to combine.
- In another bowl, beat the eggs, then add oil, maple syrup, full fat coconut milk, vanilla extract, and water. Whisk so everything is well combined.
- Fold the dry ingredients into the wet ingredients and mix well to ensure there are no flour pockets.
- Transfer the cake batter into the cake tin and bake for about 25-35 minutes.
- Let the cake remain in the tin for 5-10 minutes, then remove and cool on a wire rack.
- Once the cake has cooled, slice it into two layers.
- Spread the frosting between the two layers, then use the leftover frosting to cover the top.
- Sprinkle some toasted coconut flakes on top as garnish.
Coconut Flour Cookies
Ingredients:
- 120 g peanut butter
- 2 tbsp coconut oil
- 100 g light brown sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 60 g coconut flour
- 90 g chocolate chips
Instructions:
- Preheat the oven to 180 C and line a cookie sheet with parchment paper. Alternatively, use a silicone sheet if you have one.
- Add peanut butter, coconut oil, vanilla extract, cinnamon, salt, brown sugar, and eggs in a food processor and blend well.
- Transfer this mixture into a wide bowl, and add the coconut flour.
- Don’t forget to fold in the chocolate chips. Mix until you get a smooth cookie dough.
- Use an ice cream scoop or a tablespoon to form cookies on the parchment paper.
- Place them an inch apart from each other so they have enough space to spread.
- Place the baking tray in the oven for about 7 minutes.
- Remove from the oven and cool on a wire rack. The cookies will harden and become chewy as they cool down.