Coconut flour is made from dried coconut cake (also called meat). Coconut meat is the white, firm inside part of the coconut. The milk is separated from the coconut meat in order to produce the dry flour. Once the meat is strained and separated from the coconuts' milk, it is baked at a low temperature to dry it out and create a powdery flour made entirely of coconut. Coconut flour is highly absorbent, so a smaller amount is needed to produce a recipe. Normally 1/4 to 1/3 cup of coconut flour is needed for 1 cup of grain flour. Since coconut flour is gluten-free, it is a good alternative for wheat flour for those with gluten allergies.
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