Coconut Flour
Cocos nucifera meel · coconut flour · farine de noix de coco
Coconut Flour: what every chef needs to know
Chances are Coconut Flour is already in your kitchen — the dried and finely milled residue left after pressing coconut milk from grated coconut pulp. Unlike desiccated coconut, which is coarsely grated pulp without pressing, coconut flour has an exceptionally high fibre content (approximately 39g/100g), considerably higher than wheat flour (2–3g/100g), and is naturally gluten-free. This makes it attractive for gluten-free and high-fibre preparations. A critical property of coconut flour is its enormous water absorption: it absorbs up to four times its weight in liquid. This means coconut flour cannot be substituted 1:1 for wheat flour: typically a maximum of 20–25% of total flour weight in a recipe is replaced with coconut flour, or additional liquid (and eggs as a binder) must be substantially increased. The light coconut flavour is pleasant in sweet preparations but can be perceived as dominant in savoury dishes. Coconut flour is an EU-14 tree nut allergen and must always be declared.
Coconut Flour: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 169594) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 169594).
Coconut Flour: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
popular American-fusion gluten-free pannenkoeken based on kokosmeel, eggs and almond- of kokosmelk; dunner and vochtiger then tarwepannenkoeken, with a subtle kokossmaak and hoog vezelgehalte.
rich, fudge-achtige chocoladetaart of kokosmeel, eggs, cacaopoeder, kokosolie and honey; the high vezelgehalte of kokosmeel provides a dichtere, vochtige kruimeltextuur That lijkt on brownies.
gluten-free bread where kokosmeel (20%) gecombineerd is with other gluten-free meelsoorten (rijstmeel, aardappelmeel) and psylliumvezels as alternative for the gluten-netwerkstructuur.
Coconut Flour: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Vervang maximum 20-25% of the totale meelgewicht through kokosmeel; compenseer through extra egg (1 extra egg per 30g kokosmeel) and more liquid for juiste hydratatie and binding
use a ratio of 2 tablespoons kokosmeel per 2 eggs and 60ml milk/kokosmeel per portion; batter is dikker then normaal and requires more egg for cohesie; soft spatelen uitsmeren
use kokosmeel in drie-staps panering (flour-egg-kokosmeel) for gluten-free breaded fish of chicken; provides a light sweet, crispy crust That quickly kleurt because or the suikers
Coconut Flour: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Coconut Flour: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Coconut flour is a processed by-product of coconut milk production available year-round. It absorbs moisture readily: always store in an airtight container after opening.
Coconut Flour: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Coconut Flour: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Kokosmeel is a bakmeelbasis without pronounced own flavour profile That a wine-pairing requires; wijnadvies is afhankelijk of the eindgerecht (cake, pannenkoeken, bread).
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Coconut Flour
At what temperature should you store Coconut Flour?
Store Coconut Flour at 15-20°C dry and dark, airtight, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Coconut Flour professionally?
The primary professional technique for Coconut Flour is gluten-free cake (max 20% kokosmeel) at 175°C for 30-40 min. Always verify core temperature with a calibrated probe thermometer.
Does Coconut Flour contain allergens?
Coconut Flour contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Coconut Flour?
Coconut Flour provides 399 kcal, 20g protein and 15g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 169594).
When is Coconut Flour in season?
Coconut Flour is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Alternatives for Coconut Flour
Professional substitutes for coconut flour in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
nutty flavour, fijnere structure. less absorberend then kokosmeel.
Eiwitrijke gluten-free flour. Goedkoper alternatief in keto-baksels.
gluten-free graan, less vetabsorberend. Complementair in dark baksels.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
