Virgin · Gluten-free

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

The process — From meat to flour

Palm tree
Mature fruit
Mature coconut
Cracked fresh
Fresh meat
Not a press by-product
Press
Defatted press cake
Dry
Low heat
Mill
Gentle grind
Flour
500 g cardboard container

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

In baking
Substitute up to 25% of wheat flour, or use 100% with extra eggs and liquid.
In pancakes
Combine with eggs and milk for low-carb breakfast.
As a thickener
Sauces, soups, smoothies. One tablespoon thickens significantly.
In coatings
Crisps up beautifully for fish, chicken, or vegetable cutlets.

The others