COCONUT FLOUR

PRODUCT DESCRIPTION:  CocoWonder® COCONUT FLOUR is all purpose, Gluten Free and High in Dietary Fiber, is rich in coconut taste with sweet aroma, has cream to slight yellowish color, no off taste and odor which is Classified as Premium & Export Quality.  

USAGES: Our COCONUT FLOUR is primarily used for baking healthy bread, cakes, pies, cookies and pastry that can also be mixed well with other kinds of flour.

PROCESS: Our COCONUT FLOUR is derived from Matured Coconut and is processed naturally through drying, removal of oil, and grinding or pulverizing into fine powder.

INGREDIENTS: Matured Coconut 

SHELF LIFE: Guaranteed shelf life of 12 months, with stability tested up to 15 months when stored in a clean area, dry place at room temperature.

HEALTH BENEFITS: COCONUT FLOUR contains 61% dietary fiber and are gluten-free, cholesterol-free, non-trans fat, and non-allergenic. Regular consumption may help lower the risk of heart disease, support healthy digestion, prevent colon cancer, expel intestinal parasites, and improve mineral absorption. It also helps maintain a healthy gastrointestinal tract, regulate blood sugar levels, and may provide relief for digestive issues such as those associated with Crohn's disease. Compared to many other sources of fiber, coconut fiber offers unique advantages in promoting overall gut health and wellness.

PRODUCT FEATURES:

  • Gluten Free
  • High Dietary Fiber Content
  • Low Carbohydrates
  • Vegan / Vegetarian 
  • Cholesterol Free
  • Low Calorie
  • Non-GMO
  • Chemical Free

CERTIFICATIONS & REGISTRATIONS:

  • 100% Organic Certified - US
  • Organic Certified - Europe
  • Organic Certified - Japan
  • HALAL Registered
  • KOSHER Registered
  • US-FDA Registered
  • Philippine FDA Registered

PRODUCTION CAPACITY: Up to 120 metric tons per month, with the capability to double production as required.  

 

 

Coconut Flour has a wide range of usages, like regular flour it can be used to make bread, cakes, pies, cookies and other baked goods. Use to replace about 15 to 50% of other flours. Coconut Flour is used in gravy as thickener, used as chocolate fillers or bulking agents and also used for emulsified products, such as meat loaf and sausages. For MORE USAGES, kindly visit links  marksdailyapple OR CHECK SOME INFORMATION BELOW.  

The recommended levels of substitution of coco flour with wheat flour is 5% to 15% for bread, buns and loafs, and 10% to 40% for cakes, brownies and cookies.

  1. Use less coconut flour (up to 30%) when the recipe calls for wheat flour. Due to the high fiber content of coconut flour, the yield of your baked goods will increase to 30% dough weight.
  2. Use coconut milk or culinary virgin coconut oil to thin-out the batter instead of water.
  3. Do not add more coconut flour to thicken a batter, just let it sit for a while and wait for it to absorb the liquid.
  4. Use eggs and baking powder as a leavening agent in your favorite pastry recipes since coconut flour is gluten-free.
  5. Adjust baking time because coconut flour cooks faster than those made with wheat. EXAMPLE: A coco flour pie crust is cooked in 20 minutes while a wheat pie crust is done in 30 minutes.
  6. COCONUT FLOUR AS A BEAUTY REGIMEN - If used as a mild exfoliant, simply mix a spoonful of coconut flour with a spoonful of cold water. Add one drop of your favorite essential oil for an aromatic experience.
  7. COCONUT FLOUR AS A DIETARY FIBER SUPPLEMENT - Want to keep your dietary fiber intake high? Just add a spoonful of coconut flour in your favorite smoothie recipe or simply dissolve in a glassful of water. Take 2X a day.

USAGES OF COCONUT FLOUR

  1. Add between 10% -20% to any flour when cooking or baking using your standard recipes.
  2. Sprinkle on your morning cereal to add nutrients and fibre to your diet
  3. Add to porridge, smoothies and desserts.
  4. Add to your casseroles and soups
    5) Use as a thickener in sauces and gravy’s
  5. Enhances the flavour of chocolate, vanilla when cooking or baking foods
  6. Improves the texture of your baked foods

Coco Loaf Bread

  1. Ingredients:
    • ¾ cup sifted Cocowonder Organic Coco Flour
    • ½ Cocowonder Culinary Virgin Coconut Oil or melted butter
    • 6 eggs
    • 2 tablespoon Cocowonder Coconut Syrup
    • ½ teaspoon salt
    • 1 teaspoon baking powder
  2. Procedure:
    • Blend together eggs, Culinary VCO or butter, coconut syrup and salt. Combine coconut flour baking powder and whisk thoroughly into butter until there are no lumps. Pour into greased 9x5x3 inch or smaller loaf pan and bake at 175C (350F) for 40 minutes. Remove from pan and cool on rack.

Coco Pan Cakes

  1. Ingredients:
    • 2 eggs
    • 2 tablespoon of Cocowonder Culinary Virgin Coconut Oil
    • 2 tablespoons coconut milk or whole milk
    • 1 teaspoon Cocowonder Coconut Sugar
    • ½ teaspoon salt
    • 2 tablespoon Cocowonder Organic Coco Flour
    • ¼ teaspoon baking powder
  2. Procedure:
    • Blend together eggs, oil, coconut milk, coconut sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter wi8ll be thick, but will flatten out when cooking.

Coco Brownies

  1. Ingredients:
    • 1/3 cup Cocowonder Culinary Virgin Coconut Oil
    • ½ cup Cocowonder Cacao Powder
    • 6 eggs
    • 1 cup Cocowonder Coconut Sugar
    • ½ teaspoon salt
    • ½ teaspoon vanilla
    • ½ cup sifted Cocowonder Coconut Flour
    • 1 cup Cocowonder Coconut Milk Flakes (optional)
  2. Procedure:
    • In a saucepan at low heat, blend together culinary VCO or butter and ccacao powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in coconut milk flakes. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175C (350F) for 30-35 minutes.

Meat Loaf

  1. Ingredients:
    • ½ cup Cocowonder Coconut Flour
    • 3 eggs
    • 1 cup finely chopped onion
    • ½ cup chopped bell pepper
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 8 teaspoon thyme
    • 8 teaspoon marjoram
    • 1 pound ground beef
    • 16-ounce can tomato sauce
  2. Procedure:
    • Combine coconut flour, eggs, chopped onion, bell pepper, salt, black pepper, thyme and marjoram in a bowl. Add 1 ground beef and 1 cup (8 ounce) of tomato sauce and mix well. Shape mixture into a loaf and place in a baking dish. Pour the remaining 1 cup of tomato sauce over the top of the loaf. Bake at 175 Degree C (350F) for 1 ¼ hours. Make 6 to 8 servings.

Coco Banana Smoothie

  1. Ingredients:
    • Whole Banana
    • 2 Tbsp of Cocowonder Coconut Sugar
    • 1 Tbsp Cocowonder Coconut Flour
    • 150ml Coconut Skim Milk or other type of milk
    • 1 chip of crushed Ice
  2. Procedure:
    • Peel banana and chop in chunks. Combine all ingredients in a blender until texture is smooth. Makes 1 glassful of power breakfast shake.

Coco Breading Mix

  1. Ingredients:
    • All-purpose flour
    • Cocowonder Coconut Flour
    • Ground sea salt and pepper to taste
  2. Procedure:
    • Depending on volume of food to be breaded, mix equal parts of Coconut Flour and all-purpose flour with ground sea salt and pepper. Ensure that the breading mix will adhere to the food by dipping it quickly in cold water or egg wash before frying in hot coconut oil.