BIO Coconut flour
Non EU agriculture
- gently milled from partly de-oiled coconut flesh
- contains about 18 g coconut oil per 100 g
- valuable source of protein and fibre
- in light-protecting and resealable packaging
- for baking and muesli
from 1124 ratings
For the production of coconut flour, fresh coconut flesh from ripe coconuts is gently dried, de-oiled through mechanical pressing and finely ground. The pressing reduces the content of coconut oil to around 18 g per 100 g. Coconut flour contains 21 g carbohydrates and 17 g protein per 100 g. Furthermore, it is especially rich in fibre (35 g per 100 g). This leads to its good water absorption and swelling capacities: Coconut flour can bind up to 60 % water.
The flour is ideal for baking cakes and pastries. You can replace 20-25 % of grain flour in any recipe with coconut flour. Thanks to its smooth sweet taste, the amount of sugar or other sweeteners can also be slightly reduced. Moreover, coconut flour is a natural source of potassium. The content of potassium (around 1750 mg per 100 g) is seven times higher than the natrium content. Overall, minerals make up 5 % of the flour.
What you need to know when purchasing coconut flour
Edible, tasty coconut flesh has a white colour. Therefore, you can also expect that the colour of a gently produced coconut flour is white and not beige or even yellow. The colour of the flour tells a lot about the way it was produced. Only if the temperatures in the cold pressing of coconut oil remain below 60 °C, you can be sure that the coconut flour was not overheated or even burned. The result of mechanical pressing is a naturally white coconut oil because melanoidins, brownish compounds of proteins and carbohydrates, begin to form at a temperature above 60 °C. These melanoidins also evolve when baking or toasting bread. While the crunchy brown crust is tasty, it indicates a high temperature during the preparation. The same applies for the production of coconut flour. Thus, the white colour of coconut flour is the result of a gentle production process in which the valuable ingredients are preserved as far as possible.
Chickpea curry with turmericQuick and easy recipe for curry with chickpeas and turmeric powder. Served with jasmine rice and seasoned with Garam Masala spice oil and coconut flour. zum Rezept
Coconut wafflesRecipe for delicious waffles with coconut flour, coconut oil, coconut milk and spelt flour. Quick and easy preparation. Serve with powdered sugar, fresh fruit or whipped cream. zum Rezept
Pancakes with coconut flourSimple recipe for pancakes with coconut flour and coconut oil. The cane sugar can be replaced with agave syrup. Sprinkle with coconut rasps before serving. zum Rezept
Specification and ingredients
Average energy and nutrient content for 100 g
Please enjoy our products as part of a diverse and balanced nutrition.
As a product of nature the composition of the oil can vary, the given specifications are therefore average values.