Cocoa Powder

How To Use Coconut Flour

Tips and Tricks on Getting that Coconut Flour Recipe Just Right

Coconut flour is the fiber from the coconut meat after almost all the oil has been extracted to make coconut oil. Being gluten free makes coconut flour a suitable wheat flour substitute for those with gluten and wheat allergies. It is also high in protein and fiber, containing more fiber than gluten-based grains.

Coconut flour is a very finicky product to work with. When adapting a recipe to coconut flour keep in mind that:

1/2 cup coconut flour needs 1-3 eggs.
1 cup wheat flour is the equivalent of 1/3 – 1/2 cup coconut flour.
Coconut flour requires about twice as much hydration as wheat.
1:1 wheat to coconut flour ratios will never work!
Sticky binders are a good thing.
Never pack the flour into your measuring device (and break up any clumps).

For recipes that use liquids, you’ll probably end up at least doubling the amount originally called for. To be safe though, start out with the original amount called for and add more as needed. Other ingredients that work well for hydration are products like sour cream and yogurt.

For flour ratios, start out with about a quarter of the amount of coconut flour for regular flour (playing it safe is key), making sure to use the proper amount of eggs and liquid for saturation. Don’t be afraid to mix your batters very well. Since there is no gluten there is no danger of the final product becoming too hard as a result of over mixing.

Besides eggs, other things to help with binding include sticky sweeteners like honey and maple syrup. Flax, chia, guar gum and xanthan gum can also be very helpful as they develop an egg-like consistency when mixed with liquid. 1 tablespoon of ground flax seeds soaked in 3 tablespoons of water can replace 1 egg, and just a little bit of the gums can add an extra binding element that mimics gluten, adding a stronger “bite texture” to baked goods.

Gluten Free Toasted Coconut Ginger Blondies

Coconut flour can also be easily mixed with other flours. These Gluten Free Toasted Coconut Ginger Blondies use a blend of gluten free flours including coconut flour, and the Savory Cheese Scones use a bit of coconut flour for added coconut flavor and fiber. For wheat flour, you can substitute anywhere from 10 – 30% of regular flour for coconut flour. Gluten free flour mixes will vary greatly but always keep in mind how concentrated coconut flour acts.

A lot of recipes containing wheat flour can be converted to 100% coconut flour, but this will take time and practice. Coconut flour behaves differently from recipe to recipe, so a lot of tweaking and adjusting will have to be done. All my coconut flour recipes have been made with Tropical Traditions organic coconut flour; therefore I cannot assure you that they will work with different coconut flours, which might be higher in fiber and lower in protein content.

Savory Cheese Scones with Coconut Flour

Common problems:

Coconut flour made my batter/final product dry and crumbly! WHY?

You used too much flour and too little liquid. Always start out with a small amount of coconut flour – you’d be surprised at how greedy this product is and will expand when it comes into contact with liquids.

Coconut flour requires way too many eggs.

Not true. The issue here is that eggs are a great binder, mimicking what coconut flour lacks: gluten. However, the solution is simple if you want to reduce the amount of eggs: fewer eggs, more of a hydrating ingredient plus a sticky binder if needed (see suggestions above).

Coconut flour makes everything dense.

Not true either. Use the right amount of flour to liquid/wet ingredient ratio and you’ll be enjoying very light and fluffy coconut flour goodies. Take a bite of these Coconut Flour Cocoa Banana Muffins and you’ll be convinced.

Coconut flour can definitely be a very tricky product to work with, but with some time and the right ingredients the results will be well worth it!

By Sarah Shilhavy, photos by Jeremiah Shilhavy

Quick Chocolate Coconut Pudding-Fudge

If you’re on a sweet or chocolate craving looking for something quick and easy to make, then come over here. I have something for you.

It’s called Quick Chocolate Coconut Pudding/Fudge, and there’s no cooking whatsoever. And it can be made in under 5 minutes.

Seriously!

Just watch the video. It’ll walk you through the whole recipe. This recipe is so quick and easy; it can be made whenever you so desire (providing you have Coconut Cream Concentrate, of course. You cannot substitute for it).

And as the name says, it can be either a pudding or fudge.

See:

Chocolate Coconut Pudding

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Look at how creamy that is. But it’s dairy free! Sshhh, don’t tell. No one will ever know. On top of being naturally dairy free, this is gluten free also.

If you’re not a pudding person, pour the pudding into a small parchment paper lined pan and refrigerate or freeze until firm. Then you get this:

Chocolate Coconut Fudge

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

No, I didn’t put nuts in there (I’m not too crazy about nuts in my sweets). Those are little coconut oil clumps. You can mix and mix and mix and mix (depending on how solid the oil is) to fully blend them all in but I don’t bother. It tastes phenomenal just the way it is: creamy, rich, soft, and sweet. Not a sickeningly sweet like a lot of fudge; it’s just right. And unless you use more Coconut Cream Concentrate and Virgin Coconut Oil (instead of Expeller Pressed coconut oil), the coconut isn’t noticeable. Even coconut haters will eat this if you don’t tell them there’s coconut in it.

That’s it! It’s just a 3 step process. Measure, mix, and eat. Unless you’re making fudge, then there’s one extra step. But I doubt that it’ll make it to the fridge. *grins*

Enjoy!

Sarah:)

Quick Chocolate Coconut Pudding/Fudge

4 tablespoons organic cocoa powder
4-6 teaspoons honey, or to taste
2 tablespoons water
2 teaspoons coconut cream concentrate
2 teaspoons virgin coconut oil
coarsely chopped walnuts (optional)

Mix all ingredients well, except the nuts. Add nuts, if desired, and mix through.

This makes 2 small servings (it is very rich).

When eaten at room temperature, this is something like a rich pudding.

To make fudge: Double or triple recipe, pat into a pan and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.

Recipe submitted by Simi, Los Angeles, CA

Submit your recipe here!

Gluten Free Chocolate Chocolate Chip Pancakes

Photo by recipe author

Servings: 4
Preparation Time: 20 minutes

5 eggs, separated
5 tablespoons butter, melted
1/3 cup milk
2 tablespoons honey, melted if needed
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup coconut flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 cup chocolate chips, plus more for topping pancakes
Palm shortening or coconut oil

Beat egg whites until soft peaks form. Separately, beat egg yolks until foamy. Fold together, along with melted butter, milk, honey, salt, and vanilla. Whisk in coconut flour, cocoa powder and baking powder. Stir in chocolate chips.

Heat a pan coated with needed amount of palm shortening or coconut oil. Spoon 1/4 cup of batter onto the pan. Allow to cook for 3 minutes or so and carefully flip. Allow to cook for 2-3 minutes more or until cooked through. Repeat with remaining batter.

Serve with toppings such as peanut butter, maple syrup, and whipped cream, and top with additional chocolate chips. Makes about 9 pancakes.

Recipe submitted by Alta, Dallas, TX

Submit your recipe here!

Double Chocolate Velvet Pancakes & Banana Love Sauce

Photo by recipe author

Servings: about 6
Preparation Time: 1 day of soaking and 15 minutes of prep

1 cup rolled oats
1 cups soft wheat berries
2 cups kefir, buttermilk or water with 2 tablespoons whey, lemon juice or vinegar
2 eggs
2 teaspoon vanilla extract
1 teaspoon salt
2 tablespoons coconut oil, melted
1/2 cup cocoa/cacao powder
1/3-1/2 cup honey or sugar (or other sweetener of choice)
1 tablespoon flax seed (optional)
1/2 teaspoon baking soda
2 teaspoon baking powder
dark chocolate chips

Pour the first 3 ingredients in your blender and blend for a few minutes. Leave at room temperature overnight or up to 24 hours for improved nutrition.

Oil and preheat your pan (preferably cast-iron) on medium heat (be careful not to let it smoke).

Add and blend eggs, vanilla, salt and coconut oil to the first mixture. Make sure a vortex forms (if needed, add 1 tablespoon or more of water till batter is churning) before adding in cocoa powder, coconut sugar, optional flax seed and blend till smooth. Finally, add baking soda and baking powder and blend in thoroughly but briefly.

Make your pancakes by simply pouring the batter from the blender onto your hot pan. Let it sit for a minute and then drop a small handful of chocolate chips on top to evenly distribute the chocolate love. When you see bubbles on the top and the edges firming up…flip it over and cook it for a couple minutes. Usually, the first side takes longer (4-5 minutes) than the second side (1-2 minutes).

Serve it on a fun plate and drizzle heavily with Banana Love Sauce.

Banana Love Sauce

4 frozen bananas, slightly thawed
1/4-1/2 cup cream
3-4 Tbsp peanut butter

Blend everything together in your food processor or blender. Start with 1/4 cup cream and if you want a thinner sauce, add more cream (I used 1/4 cup). You can prepare this the day before.

You can make the sauce while cooking the pancakes or prepare ahead of time and store in a covered container in the refrigerator. Drizzle in between pancakes for the best results.

Recipe submitted by Marillyn, Bloomingdale, IL

Submit your recipe here!

Chocolate Coconut Bark

Use all organic ingredients if possible.

1/2 cup coconut oil
6 tablespoons whole flax seeds
6 tablespoons shredded coconut
4 tablespoons whole chia seeds
2 tablespoons sweetener of choice (add more or less to taste)
2-3 tablespoons chopped nuts of choice (optional)
2-3 tablespoons chocolate chips (optional)
1 tablespoon cocoa powder

Pour oil in meatloaf pan, add flax and let soften for 30 minutes.

Add remaining ingredients. Mix, let sit to soften chia seeds for 15 minutes. Stir again and refrigerate.

After mixture becomes solid, break into bite size pieces and enjoy.

Recipe submitted by Kathy, Portland, OR

Submit your recipe here!

Non-Dairy Coconut-Mocha Coffee Creamer

Non-Dairy Coconut Mocha Coffee Creamer

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup Gold Label Virgin Coconut Oil
1 cup Coconut Cream Concentrate
1/2 – 1 teaspoon concentrated stevia powder or honey (or to taste)
2-3 tablespoons organic cocoa powder

Gently soften or melt coconut oil and coconut cream until you can stir them. Add sweetener and cocoa and mix until thoroughly combined.

Pour into small lidded jars and refrigerate so it sets up properly without separating.

To use: Mix one or more spoonfuls into coffee or hot chocolate. Keeps well and is great for traveling.

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Submit your recipe here!

Frozen Chocolate Coconut Milk Dessert

stock photo

28 oz coconut milk, cold*
1 large, or two small bananas
Approx. 1/3 cup cocoa or carob
1/2 teaspoon vanilla extract
Sweetener, if desired

Pour half of the coconut milk with the bananas into a blender. Blend then pour into a separate bowl. Blend remaining coconut milk with the cocoa or carob and add to banana mixture.

Stir coconut milk mixture until combined and add remaining ingredients.

Pour into ice cream maker and run for about 25 minutes. You may change flavor of dessert by substituting your own flavor ingredients.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Marjorie, Gettysburg, PA

Submit your recipe here!

How To Use Coconut Flour

Have you ever heard of coconut flour? I have been working with it for a couple of years now since it was introduced into the market, and I have learned a lot about it!

Tropical Traditions’ coconut flour, (which is the only coconut flour I use) is the fiber from the coconut meat after almost all the oil has been extracted to make Coconut Oil. It is certified organic, unsweetened, and contains no sulfites. It’s gluten free, making it a suitable wheat flour substitute for those with gluten and wheat allergies. It also high in protein and fiber, containing more fiber then gluten based grains. The coconut flour tastes very coconutty, and has a mildly pleasant sweet taste.For baking or cooking, you can substitute anywhere from 10 – 30% of regular flour for coconut flour to add extra fiber. Some recipes however, can be made with 100% coconut flour and be totally gluten free (and foolproof, no one would ever know!). The easiest ones to do this with are muffins, bars, pancakes, cakes and quick breads. (See recipe below).

Since coconut flour has no gluten, plenty of eggs must be used to make up for it. On average, for every 1 cup of coconut flour, 4-5 eggs must be used. To help with binding, sticky sweeteners can also be used, like brown rice syrup, maple syrup, etc. 1 tablespoon of ground flax seeds soaked in 3 tablespoons of water can also replace 1 egg in recipes, and this can be very helpful in coconut flour recipes. Keep in mind too that coconut flour is a very “thirsty” flour, and soaks up amazing amounts of liquid. So it’s very likely that you’ll have to increase the liquid amount in your recipe depending on what you are making.

A lot of recipes containing wheat flour can be converted to 100% coconut flour, but this will take time and patience. Coconut flour behaves differently from recipe to recipe, so a lot of tweaking and adjusting will have to be done. All my coconut flour recipes have been made with Tropical Traditions’ coconut flour; therefore I cannot assure you that they will work with different coconut flours, which might be higher in fiber and lower in protein content.

Ways to use coconut flour are endless. You can use them to make a roux for gravy, add a tablespoon or so to smoothies and drinks for extra fiber, sprinkle on different dishes for a garnish and a coconut taste…use your imagination! Be creative!

And now a recipe using all coconut flour! This is a recipe I developed myself, and every time I’ve served it it’s been a hit. The brownies are dense and fudgy; packed full of dark chocolate goodness. No one will ever know they’re gluten free, unless you decide to tell them. 😀 If you love dark chocolate, you’ll love these.

Chocolate Fudge Brownies

YIELD: 24 bars

1 cup butter
2 cups brown sugar
8 1/4 oz. bittersweet chocolate
2 + tablespoons brown rice syrup
4 eggs
2 teaspoons vanilla extract
4 tablespoons unsweetened cocoa, (optional, recommended)
1 1/2 cups coconut flour
1 teaspoon baking powder
1/4 cup heavy cream

Preheat oven to 350 degrees F. Grease and dust an 11×8 pan with coconut oil and cocoa powder.

Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended (mixture does not have to be smooth). Sift in the cocoa powder. Remove from heat and set aside to cool. Beat the eggs and vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture. Alternatively add in the flour, baking powder and heavy cream, beating mixture after each addition.

Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minutes or until the top of the brownies is crisp and slightly cracked. (The inside of the brownies will be dense and soft to the touch.) Cool the brownies in the pan on a wire rack until cool. Cut into bars and serve. Frost with chocolate or vanilla frosting if desired. Enjoy!!

There you go! If you have any questions please feel free to ask me in a comment.

Posted by Sarah Shilhavy