Coconut flour is made from coconut flesh that has been dried and ground.It’s a byproduct of coconut milk and oil production .During manufacturing, coconuts are first cracked open and drained of liquid. The coconut meat is then scraped out, rinsed, grated, and strained to separate the solids from the milk. The solids are then baked at a low temperature until dry before being ground into flour.The resulting white powder looks and feels similar to flour made from grains such as wheat. Its flavor is mild.Coconut flour is commonly used in gluten-free and grain-free foods such as cupcakes, bread, and cookies. Compared with wheat flour, coconut flour is higher in fiber, protein, and certain vitamins and minerals, such as potassium and iron.Additionally, because coconut flour is lower in carbohydrates and higher in protein than traditional wheat flour, it’s a popular choice for those following low carb dietary patterns.Coconut powder is gluten-free, making it a great option for people with conditions such as celiac disease, wheat allergies or allergies to non-celiac gluten.Indonesia Philippines and India are producers of coconut powder.
| Scientific name | Cocos nucifera |
|---|---|
| Ayurvedic name | Nārikela |
| Chinese name | Ye zi |
| Plant type | Palm tree |
| Harvested parts | Fruit |
| Main producer | Indonesia |
| Main use | Flavoring, Beverage, Sweetener |
| Taste | Sweet |
