This recipe is sustainable, gluten free, healthy, nutritious, zero waste, delicious and hardly any effort on your part!
If you make coconut milk at home, then I am sure you always despair of the residual fiber that remains. What do you do with it? Do you throw it in the bin? Do you use it as an ubtan, a pack for your face and body?
I vaguely knew that coconut flour is made using coconut fiber, and so I gave it a try. I was so pleased with the outcome. You must try it. It stores well, so next time you make coconut milk at home, do try it out.
METHOD
Preheat your oven to 100°C.
Lay the coconut residual fiber on a silpat/silicone mat laid over the oven tray.
Bake for about an hour. You will have to take it out in between to shift it around. The time may vary in your oven, so keep checking. It must basically be completely dry.
Once it's dry, take it out and allow it to cool completely.
Store in an airtight container.
You can use this flour as a gluten free option for your bakes, since it has a sweeter flavour.
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