What it is
Coconut flour is made by grinding the dried meat of coconuts after the oil has been extracted. It's naturally gluten-free and grain-free, making it popular for alternative baking and special diets.
Flavor and texture
Has a mild, slightly sweet coconut taste with a fine, powdery texture that's more absorbent than wheat flour.
Best uses
Excellent for pancakes, muffins, cookies, and cakes. Works well in smoothies for added fiber, or as a coating for chicken or fish instead of breadcrumbs.
Storage & freshness
Store in an airtight container in a cool, dry pantry or refrigerator.
| As purchased | 1-2 monthsexposed to air in bulk bins |
| Sealed (pantry) | 3-6 monthsif kept airtight in cool, dry place |
| Refrigerated | 1-2 yearsin airtight container |
| Frozen | 2-3 yearsin airtight container |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Coconut flour's high fat content makes it more prone to rancidity than other flours - refrigeration significantly extends shelf life.
Cooking tip
Use about 1/4 to 1/3 the amount of coconut flour as you would regular flour, and increase liquid ingredients since coconut flour absorbs much more moisture.
Interesting note
Coconut flour contains about 5 times more fiber than wheat flour and is naturally high in protein compared to other grain-free flours.
Quick facts
Derived from
Pairs well with
Nutrition snapshot
Basis: per 100 g · USDA FoodData Central · Match confidence: High