How to Make Homemade Coconut Flour
  1. What you will have left after you make your coconut milk is a wet-ish pulp. Spread that pulp onto a sheet tray. I like to line the sheet tray with parchment, just so it's easier to transfer to my food processor. But you can put the pulp directly on to the sheet tray if you prefer.
  2. Break up the large clumps of coconut pulp and make sure to spread the pulp out evenly on the tray.
  3. Put the tray in a 170 degree F. oven on the center rack for 4 hours.
  4. After 4 hours, your coconut pulp should be completely dried out, but should not have any color to it.
  5. Remove it from the oven and let it cool slightly.
  6. Then transfer the dried out pulp to a food processor or high powered blender
  7. Blend away until you have a very fine powder. It will just take about thirty seconds or so.
  8. Store it in an airtight container and pull that yummy goodness out whenever you're in the mood for a delicious baked treat.
Recipe by Scratch Mommy at