What is Coconut flour ?
Our Coconut Flour is made from the organic coconut meat that is dried at a low temperature and then ground into a fine flour. The consistency is similar to wheat flour and it tastes just like regular flour with a hint of coconut, making it a fantastic alternative for those who are who are restricted to a gluten-free diet such as those with celiac disease. It can also be used as to thicken sauces, soups, gravy’s or yoghurts. It can be used to coat foods before frying and it’s also perfect to add to smoothies, porridge, or casseroles.
Our Coconut Flour is made from 100% Coconut Flour, sourced with respect for nature from the Philippines. It has been certified organic by both the Irish Organic Association and the European Commission (you can identify whether or not products are certified organic by finding the logos on the packaging!). This product is also suitable for our vegetarian and vegan customers to consume.
On top of being a fantastic wheat alternative for anyone with a gluten intolerance, another reason our customers prefer coconut flour is because of its impressive nutrient profile. Our Coconut Flour has a high-fibre content which is the reason behind so many of its nutritional benefits such as regulating blood sugar levels, keeping our digestion system healthy, kill harmful bacteria and viruses, reducing cholesterol and contributing to weight loss. It is high in protein, fibre, fat, iron, potassium, among other nutrients. It is especially high in manganese, a mineral that helps to support bone function.
Where does Coconut Flour come from?
We source our organic Coconut Flour from the Philippines. The process starts off with ripened coconuts. First, we crack them open and drain out the liquid. Then, after breaking the pieces into chunks, we peel off the brown skin and wash the coconut pieces. The chunks are chopped into smaller pieces before being blended into a creamy paste. The blended paste is then strained to separate the coconut milk from the pulp. The last part of the process is drying out the pulp and grounding it finely until it has the same soft and fine texture as a typical wheat-flour.