COCONUT FLOUR

Your new ally in fitness cooking

Coconut flour from FoodSeries is coconut flour.

A 100% coconut-based product, with no additives, and completely natural, made from drying and grinding the coconut meat after draining its water; this process yields a fine powder with low moisture content that looks and behaves like traditional grain flours. Coconut flour has clear advantages over cereal flours, such as less processing which means it’s not refined and retains a high % of the coconut’s natural fiber, concentrated thanks to the moisture loss of the “native” coconut meat, making its net fiber content especially high, as well as its versatility for recipes.

Don’t miss out on all the properties, ideas, and benefits of coconut flour.

how is coconut flour made?

HSN uses top-quality raw materials to make its products.

The cultivated and harvested coconuts are opened and their natural water is drained, which is used to make other products, like the powdered coconut water in our Cocolytes.

The coconut shell is used to make the natural activated charcoal in our catalog, which instead of coming from inorganic sources like coal or tar, is developed from treating organic elements—in this case, the coconut shell.

And with the coconut meat, we already made products like FoodSeries Dried Coconut, and now also the flour:

The coconut meat destined for flour production is washed to reduce the natural coconut flavor so the flour tastes mild and as neutral as possible. If you want a strong coconut flavor, it’s better to go for the dried coconut, which has a natural aroma and taste.

Once washed, the coconut meat is placed in low-temperature ovens, allowing it to gradually lose its natural water until it becomes pure, completely dry coconut meat.

This dry coconut meat is “ground,” meaning mechanically milled, to obtain the coconut flour.

At HSN, we go further with a “multi-grinding” process: once the flour is obtained, we sift it and regrind any particles that don’t meet the size requirements to get an “extra fine” flour, the best for recipes thanks to its great mixing ability and liquid absorption, allowing you to get delicious doughs with excellent texture.

This is how our extra fine, top-quality coconut flour is made. At HSN, we’re fully transparent about our processes and want you to know all the details.

who is it suitable for?

Coconut flour, despite its name, doesn’t share the nutritional characteristics of traditional flours we’ve all used in cooking: cereal flours.

Instead, the coconut origin dictates the characteristics of this flour:

•  It’s higher in fiber.
•  Contains more protein than cereal flours.
•  Has fewer carbohydrates than cereal flours.
•  Doesn’t contain gluten typical of cereals like oats, wheat, rye, and barley.

Therefore, it’s suitable for:

•  Low Carb diets, even Keto diets in moderate amounts.
•  People with celiac disease or gluten intolerance.
•  People following carnivore or paleo diets with low fiber intake, to add more fiber.

nutritional contribution of coconut flour

Coconut flour provides:

Fats: mostly saturated, coming from MCT fatty acids, or medium-chain triglycerides made up of C8 and C10 acids, characteristic of natural coconut.

Fiber: A high amount of dietary fiber, whose daily intake is often suboptimal due to insufficient consumption of whole grains, fruits, and vegetables in Western populations.

Proteins: Plant-based and high quality. It’s ideal for enriching your sweet or savory recipes with a considerable protein boost.

organoleptic characteristics of coconut flour

Coconut flour isn’t the same as wheat, rice, or almond flour; so you need to consider some essential aspects to get the best results in your recipes.

1.  Water ratio: Coconut flour retains more water than cereal flours; if you use part of the recipe with coconut flour, we recommend doubling the amount of water required for the amount of coconut flour used. For example, if you replace 30g of almond flour with 30g of coconut flour and had to add 30ml of water, now add 60ml for optimal results.
2.  Mixability: Our coconut flour is extra fine, so no need to sift it before adding to mixes, as it fully integrates. However, due to the natural characteristics of coconut, it may require more mixing time for the dough or batter to fully homogenize, since its instant integration is less than simpler flours like refined wheat. This happens because of its higher natural fiber content, making it more laborious to mix completely.
3.  Flavor: Coconut flour doesn’t taste like coconut, but it can have a slight sweet aftertaste from the small amount of natural sugars it contains. If the recipe isn’t sweet, we recommend combining it with a neutral flour, like chickpea flour, so it doesn’t affect the final flavor of the dish.
4.  Density: The density of mixtures made with coconut flour is higher than those made with flours like wheat or rice. This isn’t a big deal beyond needing more liquid as mentioned before. Another option to increase fluffiness in baked goods is adding an egg, which makes the mixture lighter and less dense; you only need this if you use exclusively coconut flour or only high-density flours.

uses for coconut flour. ideas:

Coconut flour has some natural sugar as mentioned before, but its flavor isn’t sweet per se, though it has a hint of sweetness.

For this reason, coconut flour is mainly used in sweet recipes, but that doesn’t mean it’s not suitable for savory dishes—in fact, it’s quite common to find it as an ingredient in low-carb savory recipes.

Here’s an idea for you!

It’s excellent for making lentil burgers or textured soy meatballs; you can add small amounts as a natural binding agent to improve the uniformity of the mix.

Low-carb coconut cake

Ingredients:

•  30g coconut flour.
•  70g almond flour.
•  50g erythritol.
•  3 eggs.
•  100-150ml coconut milk.
•  20g shredded coconut.
•  1/2 packet baking powder.

Preparation:

1.  Mix the dry ingredients in a bowl (flours, sweetener, and shredded coconut).
2.  Add the 3 eggs and mix.
3.  Gradually add the coconut milk until you get a texture that can be scooped with a ladle.
4.  Add the baking powder and mix.
5.  Bake for 20 minutes at 180ºC with fan and top and bottom heat, or until a toothpick inserted comes out clean.

pro tip!

You can melt FoodSeries Coconut Chocolate to pour over the cake once it’s done and give it a delicious crunchy touch.

comparison with other flours. which one is better?

Overall, coconut flour is considered a superior option to others like wheat flour in terms of nutritional quality.

use alone vs combined. mix it up!

As we’ve already mentioned throughout this product sheet, there are two ways to prepare recipes with coconut flour:

•  Alone.
•  Combined.

Both are valid for cooking; coconut flour is a flour and can be used as the sole base for a dough.

It’s most recommended to use it alone in sweet recipes; for savory recipes, it’s always better to combine it with another flour. At HSN, we recommend mixing different flours whenever possible:

For sweet recipes: Coconut flour + Almond flour (variable proportions or 50/50, all work).

For savory recipes: Almond flour (50%) + Coconut flour (20%) + Chickpea flour (30%)

If you don’t need the recipe to be gluten-free, you can replace chickpea flour with oat flour, which gives a fluffier result thanks to the gluten in its composition.