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.
COCONUT FLOUR FROM LEFTOVER PULP
- Leftover coconut pulp (from squeezing out coconut milk)
- Lay the pulp out onto a flat tray and spread out evenly in a single layer. Cover with a thin cloth/muslin/mesh, weigh it with something (I used a stone) and leave out under direct sunlight until it starts to dry up (I leave it out first thing in the morning and bring it back inside after sunset).
- Continue doing this for 2-3 days until the pulp has completely dried out. The amount of time will vary vastly depending on how much sunlight it gets. Once dried, it should look and feel like little uneven balls of thermocol.
- Tip the dried pulp into a blender and blend to a smooth flour (It won’t get as fine as regular flour).
- Can be left out at room temperature for up to a month, or kept frozen for up to 6 months.