Indo-China Agriculture COCONUT FLOUR

We produce coconut flour from our copra after the extraction of Virgin Coconut Oils.

ABOUT Coconut Flour

Coconut flour is a unique and healthy alternative to wheat flour. Coconut flour has gained popularity with people on a low carbohydrate diet, diabetics, and especially with people who have allergies to gluten. The benefits of coconut flour include a diverse nutrient profile (including medium-chain triglycerides (MCT’s)), high fiber content, low carbohydrates, and a low glycemic index value.

We feel that coconut flour’s low glycemic index will make it a preferred alternative for diabetics to enjoy bread, baked goods, and other flour-based foods.

We are working to produce coconut flour as a healthy natural by-product of our virgin coconut oil production.

Coconut Flour

Sweet or Savoury

Coconut flour can be used in a variety of recipes, both sweet and savoury.

This specialty flour can be used to coat ingredients as an alternative to breadcrumbs used for sautéing or frying.

Coconut Flour

A Great Substitute

Coconut flour can be substituted for other flours when making bread, pancakes, cookies, muffins, or other baked goods.

Be aware that coconut flour absorbs more liquids than other flours. For this reason, it cannot be used as a one-to-one replacement for wheat flour.

Coconut Flour

How to use it

For best results, start by substituting 1/4 cup (30 grams) of coconut flour for every cup (120 grams) of all-purpose flour.

You may also increase the total quantity of liquids by the amount of coconut flour you add (e.g. if you use 1/4 cup (30 grams) of the flour, make sure to pour in 1/4 cup (60 ml) of additional liquid).

Remember, coconut flour is denser than other flours and doesn’t bind as easily.

Bakers often recommend mixing with other flours or add 1 egg for each 1/4 cup (30 grams) of coconut flour to give a more fluffy texture.

Coconut Flour


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    Indo-China Agriculture Ltd is a subsidiary of Pacific Asia Holdings LLC