Coconut flour is a finely ground product made from dried coconut pulp, often after part of the fat has been removed during coconut milk or coconut oil production. It is much more absorbent than almond flour and behaves in dough more like a concentrated source of fiber than like ordinary grain flour.
In low-carb baking it is valued for its fiber content, mild coconut aroma, and ability to thicken batters with a small amount of flour. Because it takes up a lot of moisture, it should not be swapped one-to-one for wheat flour or almond flour. Recipes with coconut flour usually need more eggs, liquid, cream, butter, or another fat source.
Coconut flour works especially well in muffins, pancakes, cookies, pie bases, and small cakes when the formula is written for it. If the batter becomes too dense, it usually needs a little more liquid and a short rest so the flour can hydrate evenly.
