Coconut Flour

From the coconut we can drink its water, eat its pulp, use its oil and also make and use the flour, which is obtained from coconut milk. Once the milk has been obtained from the pulp, the sediment is left to dry and is crushed, obtaining a fine white flour, with a very soft and pleasant smell of coconut.
We should not confuse grated coconut (which is the dried and grated pulp) with Coconut Flour, since they are not the same and their uses in cooking differ.
Coconut flour is gluten-free, very rich in fiber and low in carbohydrates and is ideal for allergen-free, paleo, keto, GAPS, SCD and "low-carb" diets.
It is a flour with a very high percentage of fiber: 30 g of Coconut Flour (4 tablespoons approximately), provide about 12 g of fiber, more than a third of the recommended daily intake of dietary fiber in adults. Therefore, it is satiating and positively influences intestinal health by having a prebiotic effect.
Its high fiber content gives it significantly different characteristics from cereal flours:
-High liquid absorption: Coconut flour has the ability to capture moisture from recipes.
-It is necessary a low quantity in the preparations, so it has a high yield of use.
-It cannot be substituted by other flour in the same quantity.
-It lowers the glycemic index of meals prepared with it.