COCONUT FLOUR FROM LEFTOVER PULP

This is a satisfying process: collecting enough coconut pulp—the bi-product or ‘waste’ from squeezing out coconut milk—drying it out (in the sun, no less) and blending it up to make your own flour! I don’t know about you but this is as up my alley as it gets. (Also another recipe to add to my root-to-shoot repertoire!)

I tried this a few times in smaller batches, but it definitely makes sense to do it in bigger quantities; the process is too time-consuming and cumbersome to make in smaller amounts. And it lasts a month at room temperature and a good few months in the freezer, so you’re good on that front too. Quick tip to tackle this: every time you make a batch of coconut milk, scoop out the pulp from the sieve/muslin, add to a container or ziplock bag and freeze. Keep adding to the bag until you have a somewhat decent quantity.

Since this method relies on sun-drying the pulp, the time that it takes is completely variable. In Chennai, in mid-June, it took me about two whole days to get it completely dry. When it’s done, it’ll have the texture of nubbly bits of thermocol (pretty sure that description has never been used to favourably describe food before).

Mild in taste, coconut flour can be used as a substitute for regular flour. Think cakes, pancakes, cookies, brownies, the list is endless. I’m yet to find a savoury use for this, but it’s what’s on my mind right now.