Ever Used Coconut Flour Before?
Coconut is one of my favourite fruits- whether it’s a fresh Thai coconut, dried coconut, coconut water or coconut milk… I love them all!
Every other Wednesday, the student guild of the University where I work organizes an on campus market with a range of stalls including a wide variety of food, jewellery, clothing, confectionery, beauty products etc. The food is delicious and cheap and offers plenty of vegan options.
However, my absolute favourite stall is the coconut stall, run by very nice Australian who I refer to as “my coconut guy” and who I chat with every time I get the chance. Every other week I get to choose between grated coconut with honey and coconut cream served in a coconut half shell, a green coconut smoothie, coconut cream with mango puree or whatever other fruit is in season… and it is always served with a smile.
What kind of slipped my attention and what I haven’t used until last week is COCONUT FLOUR. So last week I was determined to find out how it tastes and how to use it. One of our children’s favorite cake is the oil free lemon cake (http://plantbasedhappy.com/?page_id=530) and so I used that recipe as a base to experiment with my new flour. I tweaked the recipe slightly here and there and substituted some of the flour with coconut flour.
The cake turned out to be delicious- slightly coconutty with a hint of lemon. Quite firm, but moist.
Here is the complete recipe http://plantbasedhappy.com/?page_id=5250
What I didn’t know was that I had been quite lucky, because there is one important general rule that you should keep in mind when working with coconut flour:
- Coconut flour is an incredible THICKENER due to its high protein and fiber content, so be sure you’re aware of this before using it in your recipes. You’ll only need 1/2 the amount of coconut flour you would of regular flour, and will need to DOUBLE the amount of egg substitute you use.
- So make sure to either use half of the amount of coconut flour OR add twice as much liquid ingredients.
Coconut flour works well in RAW RECIPES like these RAW DOUGH BALLS– combine the following ingredients and shape the batter into balls.
- 1 tbsp coconut flour
- 2 tbsp coconut butter
- 1 tbsp honey (or maple syrup)
- 1/2 tsp pure vanilla extract
- 1-2 tbsp filtered water
By the way, COCONUT BUTTER is unlike coconut oil; it’s an entirely different product. Coconut oil is made from the extracted fat of the coconut meat, whereas the butter includes the fibrous shreds of the coconut meat, albeit in dried form. You can make it at home- it’s not difficult to make but it does require patience. I have to admit that so far, I have bought the ready made coconut butter but would love to try making my own one as soon as I have more time on hand.
Hope to find enough time during the upcoming spring break… I already planned on making cashew cheese during the upcoming holidays- might as well squeeze in the coconut butter.