Coconut flour is made from coconut flesh that has been ground down and dried. It is widely accepted that it originated in the Philippines were it was first produced as a by product of coconut milk. Unlike wheat flour, coconut flour does not have a completely neutral flavour. The flavour of coconut flour is that of coconuts and it will give baked goods a coconut flavour, which can be beneficial in some cases but may be a drawback in others.
Coconut is naturally low in digestible carbohydrate, contains no gluten, is cheaper than most other nut flours, is loaded with health-promoting fibre and important nutrients. It contains vitamin C and B1 (thiamine) which supports brain, stomach and heart health. Coconut flour contains more protein than enriched white flour, rye flour, or cornmeal and about the same as whole wheat flour. It provides the same amount of protein as oats but with fewer calories.
Point to note when baking with coconut flour – You can use coconut flour as a replacement for grain flours in baked goods, but this will not be as simple as switching one for another. You will have to make adjustments to the quantities of the liquid ingredients in the recipe. This is because coconut flour is highly absorbent compared to grain flours. For this reason experts recommend that when baking with the product, you replace 25 percent of wheat flour with coconut flour rather than 100 percent. You can use coconut flour as a 1:1 wheat flour replacement when using it as a breading for fried foods.