Coconut Flour


A Versatile Grain-Flour Alternative

Ground from dried, defatted coconut meat, coconut flour is a versatile, healthy alternative to wheat and other grain flours. It is high in fiber and low in carbohydrates; a single 2T serving of coconut flour provides 5g of fiber and 8 grams of carbohydrates. Because it is extraordinarily absorbent, very little is needed for recipes in which it is used. In grain-flour-based baked goods, substitute 1/4 to 1/3 cup coconut flour for 1 cup grain-based flour, and increase the number of eggs.

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Characteristics and Benefits

Coconut flour is a soft, powdery product made from ground coconut pulp. Higher in fiber and lower in carbohydrates than traditional wheat flours, it’s also gluten-free — ideal for satisfying those with special dietary needs. With a subtle coconut flavor that blends easily with others, it's a versatile, tasty choice for both sweet and savory recipes.


Coconut flour is made from ground, defatted coconut meat. A byproduct of the coconut-milk-making process, it is the end result of the sequence of soaking coconut meat, extracting the milk, and drying and grinding the remaining pulp into a powdery flour.

Nutritional Content

Each serving of Prasada Coconut Flour contains more than 20% daily value of dietary fiber. It is a source of iron and protein, both of which naturally occurs in coconuts. Naturally gluten- and cholesterol-free, coconut flour is also low in sodium. A 1/4-cup serving contains 120 calories, 4g of fat, 4g of protein, 10g of fiber, 16g of carbohydrates, and 2g of sugar.

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