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–+ servings
Close view of a glass jar filled with fine one-hour coconut flour in the WFLI kitchen
Ebonie Garnica

One-Hour Coconut Flour

A Full GAPS residual-pulp coconut flour made by drying all pressed pulp from the matching hot-water coconut-milk batch for about 1 hour, then pulsing briefly.
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Drying Time 1 hour
Servings: 1 batch
Course: Baking Ingredient
Cuisine: International
Ingredients Equipment Method Notes

Ingredients
  

  • 1 batch damp pressed coconut pulp all pulp from the linked hot-water coconut milk recipe

Equipment

  • Uncoated stainless-steel rimmed baking sheet
  • Parchment paper
  • Oven at its lowest setting, or a food dehydrator with stainless-steel trays
  • Glass-vessel blender or food processor with stainless-steel blade
  • Glass jar for the finished flour

Method
 

  1. Line the uncoated stainless-steel baking sheet with parchment paper.
  2. Break up the damp pressed pulp and spread it in a thin, even layer. Separate thick clumps so the pulp can dry at the same rate.
    Hot-water coconut-milk pulp spread thinly on parchment over a stainless-steel sheet
  3. Place the sheet in the oven at its lowest setting for about 1 hour, or use the food dehydrator. Continue until every part of the pulp is fully dry rather than damp or soft.
  4. Let the dried pulp cool if it is warm from the oven or dehydrator.
  5. Transfer the dry pulp to the glass blender vessel or food processor.
  6. Pulse for only a few seconds at a time. Stop when the coconut reaches a fine flour texture and before extended processing turns it into coconut butter.
    Fully dried one-hour coconut pulp paused in a glass processor during short pulses
  7. Transfer the finished flour to the glass jar.

Notes

Drying time: about 1 hour. Yield is omitted because it is only the flour produced by the pressed pulp from the matching milk batch and the source supplies no fixed final amount.
Begin with all damp pressed pulp from the exact hot-water milk batch. Dry every part completely, cool it, then pulse briefly to a fine texture before the coconut releases enough fat to turn toward butter.
For downstream baking, ferment the coconut flour as directed by the specific GAPS recipe, using that recipe’s measured method and amounts.

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