It is said that the first mention of the coconut flour dates back to the year 545, when the traveller Cosmos from Alexandria wrote about the tree with the 'big note from India'. It has been established that coconut palms were planted in Sri Lanka at the same time, which indeed suggests that the coconut was already cultivated at that time.
Nowadays, the largest producer of coconuts comes from India, the Philippines and Indonesia. Up to 20 billion coconuts are harvested around the world each year. The palms are generally found in tropical coastal areas, where it is very hot and humid. Our coconut palm sugar is imported from Sri Lanka, where most of the cultivation is for their own population given the high demand for the product.
Milk and oil are the most well-known coconut products. This dates back to the early 19th century when coconut oil was already used for soap and margarine. However, in the past '70s and '80s more use was made of other oils because they contain less saturated fats. Ironically, because it is the fat content that makes coconut oil such a versatile and scientifically stable ingredient.
The outside of a ripe coconut contains 3 dimples, reminiscent of a bowling ball. This characteristic drawing also looks like a surprised face.
A coconut takes a year to fully develop. Most coconut products are made from this mature fruit. If you open a coconut earlier, after about 6 months, you will find fresh coconut water and semi-transparent soft flesh inside. As the fruit ripens, the flesh will become firmer and whiter. The water content decreases and becomes less sweet.
From an economic point of view, coconut flour is a fantastic sustainable product, as it is made from the leftovers that remain after producing coconut oil. During this process, absolutely no preservatives or other chemical additives are used. The temperature in the processing process is always below 33°C.
Once ripe, the coconuts are collected from the ground after they have fallen down on their own. They are spread out in the sun to dry for 45 days. The husks and skins are removed by hand and the white cores are carefully washed before passing through a shredder. The coconut shells are laid out on sheets and dried for another 3 hours. Finally, the dried pieces go through a cold press, where the oil is collected separately and from the dry residue our coconut powder is made.
To make the flour, this residue is simply ground. Because most of the fat is pressed out with the oil, our flour contains only 10% fat and has a much more subtle smell. It absorbs moisture very well and can become up to 28% swords when added to baking products. These properties make coconut flour an ideal replacement for standard types of flour.
In some areas, the coconut palm is also known as the 'tree of life' because of its great versatility in use as a foodstuff. Each part of the tree can be used in its own way and the locals are perfectly aware of this. Most research on coconut flour is focused on its high content of fibre and protein, and what positive effects they can have on the body. Our flour is gluten-free and therefore very suitable for people with celiac disease. Coconut flour is mainly used for baking but also works great as a thickener. Add a small scoop to soups, stews, curries or gravy for a tropical twist.
Our finely ground coconut flour is the perfect substitute for grain-based flour. Its creamy, soft texture and subtle nutty flavour make it suitable for both sweet and savoury dishes. It comes into its own in products ranging from bread to cake.