COCONUT FLOUR FROM LEFTOVER PULP
This flour is made using the pulp leftover from squeezing out coconut milk. It makes sense to do it in larger batches, so keep freezing until you have about a medium-sized ziplock bags' worth. The amount of flour will be roughly equal to amount of pulp that you use.
- 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.