Cold-pressed · Extra virgin
Coconut Oil
12 coconuts to one litre.
from ฿125
Virgin · Gluten-free
Organic Coconut Flour
Forty-one percent fibre. Made only from coconut meat.
Coconut flour from most sources is a by-product — the dried, defatted pulp left after oil pressing. Ours starts as raw, fresh coconut meat, gently milled at low temperatures so the structure stays intact and the natural sweetness survives. Almost half of what you weigh out is dietary fibre. The rest is protein, healthy fats, and the subtle taste of real coconut.
- 0%dietary fibre — among the highest of any flour
- 0%protein content
- 0ggluten, naturally
Order ↓from ฿225 · 2 pack sizes
The composition
0.0%
dietary fibre
- Dietary fibre40.7 g
- Digestible carbs19.8 g
- Protein17.0 g
- Fat13.1 g
- Moisture & ash9.4 g
Energy
428 kcal per 100 g
Net carbs
~20 g / 100 g
wheat flour: ~73 g
Iron
8.44 mg / 100 g
lot 21111262
Zinc
3.87 mg / 100 g
lot 21111262
Gluten
0 g
naturally grain-free
Source: Lot 21111262 — g per 100 g.
The process — From meat to flour
- Palm treeMature fruit
- Mature coconutCracked fresh
- Fresh meatNot a press by-product
- PressDefatted press cake
- DryLow heat
- MillGentle grind
- Flour460 g glass jar · 500 g box
- —
- —
The profile
0.0g
Dietary fibre per 100 g (wheat flour: 2.7 g)
Dietary fibre40.7 g
Protein17 g
Fat13.1 g
Carbohydrates60.5 g
Lauric acid5.53 g
Source: Lot 21111262 — g per 100 g.
The comparison
| COCOWEL | Wheat flour | Almond flour | |
|---|---|---|---|
| Fibre per 100 g | 40.7 g | 2.7 g | 10 g |
| Protein per 100 g | 17 g | 10 g | 21 g |
| Net carbs per 100 g | ~20 g | ~73 g | ~10 g |
| Gluten-free | Yes | No | Yes |
| Nut-free | Yes | Yes | No |
The benefits
Gluten-free
Naturally free of all gluten, wheat, and grain proteins.
High fibre
Forty-one percent fibre — among the highest of any flour.
Low net carbs
Most of the carbohydrate content is fibre. Suitable for low-carb baking.
One ingredient
Just coconut. No starches, no gums, no stabilisers.
Using it
The questions
Why does coconut flour absorb so much liquid?
Because 40.7 g of every 100 g is dietary fibre (lot 21111262), and fibre drinks liquid. That's the single most important thing to know before baking with it — recipes need noticeably more egg and liquid than wheat recipes.
What's the right substitution ratio?
Replace up to a quarter of the wheat flour in a familiar recipe without other changes. For 100% coconut-flour baking, use recipes written for it — they carry the extra eggs and liquid the fibre demands.
Is it gluten-free — and nut-free?
Naturally gluten-free: no wheat, no grain proteins. And unlike almond flour, it's not a tree-nut flour in the culinary sense — though anyone with a coconut allergy should avoid it.
How low-carb is it really?
Total carbohydrates are 60.5 g per 100 g, but 40.7 g of that is fibre — so net carbs land around 20 g per 100 g, against roughly 73 g for wheat flour.
How is this different from ordinary coconut flour?
Most coconut flour is a by-product: the defatted pulp left after oil pressing, dried and milled. Ours starts as raw, fresh coconut meat, gently milled at low temperature — the structure and the natural sweetness survive.
What does it taste like in baking?
Mildly sweet with a subtle coconut note that recedes behind cocoa, banana or spices. It won't turn savoury dishes sweet — in coatings it reads as gentle richness, not dessert.
Ordering it
