Organic Coconut Flour

Our organic coconut flour is a wonderful wheat flour alternative, low in carbohydrates and very high in fibre and protein, coconut flour’s high nutritional value makes it a great addition to many diets, including low carb and gluten free.

Ingredients: 100% Coconut meat
Country of Origin: Sri Lanka
Botanical Name: Cocos nucifera

Coconut flour is made of ground-up dried coconut meat, our coconut flour is organic and unsweetened, and the natural sugars in the coconut make the flour mildly sweet. Some consider coconut flour just as tasty as wheat flour, if not tastier, and it has the advantage of being completely gluten-free. Also, coconut flour contains more fibre than any other flour, making it especially filling and a popular choice for those trying to lose weight.

Baked goods made with organic coconut flour are light and soft, with a rich texture. Coconut flour can be substituted for a % of the wheat flour in a recipe and mixed with other flours. Many gluten-free recipes use it as a base, including in bread, cakes, and muffins.

At Detox Trading we stock a range of tasty coconut products, check them out here.

This product has been tested for pesticides, artificial fertilisers, heavy metals, e.coli, yeast, mould, salmonella and foreign matter. This product contains no bulking agents, added sugar, palm oil or GMO.

Approved health benefits of coconut flour *:

  Normal cognitive function & cell division
  Immune system support
  Energy-yielding metabolism
  Reduction of tiredness and fatigue
  Formation of red blood cells and haemoglobin
  Oxygen transport in the body

* These approved health benefits are based on the detailed nutritional composition of the product we supply. These health benefits may not be applicable to similar products from other suppliers.

Possible additional benefits:

  Coconut flour is gluten-free and a popular ingredient for those who have gluten allergies or want to eliminate gluten from their diet.
  14g of protein per 100g of flour.
  43g fibre per 100g of flour
  Fibre helps sustain the feeling of fullness and absorbs sugar into our bloodstream.

How our coconut flour is processed

The coconut palm has been known as “the lazy man’s crop”, due to its ability to grow and flourish with very little nurturing or attention from the grower. Furthermore, no harvesting is required as the coconut fruit will simply drop to the ground once it has reached maturity.

A fully formed coconut will normally grow and develop 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 odour of coconut is much more subtle and unpronounced than in 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%.

Nutritional info Per 100g
Energy KJ – 1608KJ
Energy Kcal – 387Kcal
Fat – 17.1g
of which saturates – 16.2g
Carbohydrate – 25.5g
of which sugars – 23.3g
Protein – 18.0g
Salt – 0.11g

Packed on premises that handles nuts & seeds.

Allergen free from:
Peanut, Peanut Oil
Tree nuts
Sesame Seeds
Milk & Derivatives
Eggs
Fish
Shellfish
Soya
Wheat & Gluten
Sulfites
Other Known Allergens
Free from any GMO