Grown on the tiny, idyllic island of Sri Lanka, our finely ground powder lends itself perfectly as a high quality natural substitute for grain-based flours. Its creamy, soft texture and subtle, nutty taste makes it suitable for both savoury and sweet dishes, and can be used in anything from pastries and breads, to cupcakes and canapes.
Our Coconut Flour is sourced from palms grown in Sri-Lanka, although the majority of the coconut fruits cultivated remain on the island, as domestic consumption is very high there high.
A fully formed coconut will normally be growing and developing for about 1 year, and it is this mature fruit that the majority of coconut products are derived from. If you crack open a younger fruit after around 5-7 months of growing, the shell will contain very sweet coconut water, surrounded by soft, translucent meat. As the fruit develops, the meat will become gradually firmer and turn a solid white, while the water will reduce in both density and sweetness.
Coconut Flour is fantastically economical to produce as it is simply making use of the coconut residue, which is the solid left once the coconut oil has been extracted. Throughout this process, absolutely no chemical treatments or preservatives are used, and all temperatures are kept at below 33°C.
Once mature, the fruits are collected as they fall naturally to the ground, before being spread out and left to dry in the sun for 45 days. Next their husks and shells are removed by hand, and the remaining white kernels are carefully washed in water, before being passed through a shredder. The coconut slivers are then arranged on timber trays and gently dehydrated for around 3 hours. Finally, the dried coconut pieces are passed through a cold press, which expels the oil and leaves the residue from which our Coconut Flour is made.
To create the flour, the remaining residue is simply milled and ground to a mesh of 80. Because the majority of the fat is expelled with the oil, our flour has only a 10% fat content and the famously nutty fragrance of coconut is much more subtle and not so pronounced as the oil. Our flour also has a large capacity to absorb water, and when added to baked products, can increase the yield weight by up to 28%
It is these attributes and many more which make it the ideal substitute for conventional grain-based flours.
In some areas, the humble coconut palm is called the ‘Tree of Life’, due to its huge variety of uses in both medicine and nutrition. Every part of the tree can be used in day-to-day life, and the people who live in and around cultivation areas understand exactly how to get the most out of the palm. The majority of research conducted into Coconut Flour is centered around its high fiber and protein content, and the positive effects this can have on the body. Our flour is also naturally gluten-free, so it is ideal for people who are generally intolerant to gluten. The main use for Coconut Flour is in baking, but despite the lack of gluten it is also a fantastic thickener, as it naturally absorbs large amounts of liquid. A little can be added to soups and stews, or even to curries and gravies.