Coconut Flour Organic

How is coconut flour made?

The white flesh of ripe coconuts is taken out of the shell, dried to drive off the moisture, then finely milled. Kazidomi coconut flour holds that ingredient and nothing else, from organic farming, and comes from Sri Lanka. No sugar and no starch go into the 500 g bag.

Why does it soak up so much liquid?

Because dried coconut flesh is very fibrous and drinks water the moment it is wetted. With Kazidomi coconut flour you use only a small part of the flour weight a conventional recipe calls for, and you raise the eggs or the liquid sharply. Without that adjustment the result comes out dry and sandy.

Coconut flour or chestnut flour: what changes in use?

Neither contains gluten, but the Kazidomi coconut is very absorbent and strongly scented, so it wants measuring out sparingly. Chestnut flour behaves much more like a conventional flour, with a rounder, sweeter taste. For a pancake batter, chestnut is far easier to get right first time.

What flavour does it bring?

A clear coconut taste, less sweet than desiccated coconut, with a light, powdery texture. Kazidomi coconut flour pairs with chocolate, mango, lime and warm spices. It also flavours curries and fritter batters on the savoury side, where the sweetness stays in the background.

How do I store it?

Somewhere cool, dry and out of the light, as Kazidomi indicates on the bag. Once the bag is open, an airtight container stops it taking up moisture from the air and forming lumps. If blocks have already formed, pass the flour through a sieve before folding it into a batter.