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Coconut Flour: The Fiber-Rich Superfood You Should Know About
13
Oct
From a functional perspective, it’s one of the most unique flours available today. Here’s what makes it stand out and how it supports a healthier diet.
How Is Coconut Flour Made?
Coconut flour is made from the pulp left over after extracting coconut milk. This pulp is dried at low temperatures and then finely ground. The result? A soft, dry flour that’s naturally gluten-free, low in carbs, and high in fiber.
Using the leftover pulp is also a great example of sustainable food practices, reducing waste in coconut processing.
What Makes It Special?
- High in Fiber: Just 2 tablespoons provide about 5 grams of fiber—more than the same amount of oat bran or whole wheat flour. This supports digestion, helps regulate blood sugar, and keeps you feeling full longer.
- Low in Carbs: Naturally low in carbohydrates, coconut flour is perfect for keto, paleo, and low-carb diets. It adds great texture and flavor without causing blood sugar spikes.
- Natural Sweetness: Its mild, natural sweetness means you can often use less added sugar when baking or cooking.
- Protein Boost: With around 4 grams of plant-based protein per 1/4 cup, it’s a great way to increase protein intake, especially when combined with other flours or added to smoothies.
- Rich in Nutrients: Besides fiber and protein, coconut flour contains important minerals like iron and potassium, plus medium-chain triglycerides (MCTs)—healthy fats that your body can quickly use for energy.
Made from leftover coconut pulp, it’s also a sustainable choice. Plus, our product carries top certifications like USDA Organic, Non-GMO, Paleo, Keto, and Kosher, ensuring quality and trust.
Fun Fact: MCTs in coconut flour are rapidly converted into energy, supporting brain and metabolic health.
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