How It's Made
Handpicked coconuts from the Coconut Triangle in Colombo are delivered to plants in the outskirts of Colombo. Fields agents inspect the delivered coconuts for imperfections and those that do not meet quality standards are removed. Workers cleave or use a mechanized grinder to remove the husk until only the kernel and brown paring are left. A heavy duty peeler removes the brown paring. The white nut is cracked open and any foreign material is washed away. The nuts travel through a conveyer belt and are shredded through a cutting machine, and immediately oven dried to remove moisture. The shreds go through a wet-mill, where the coconut milk and oil is expelled. The remaining meat is compressed into small, tube shaped "oil-cakes." The oil-cakes are ground into a fine powder, and workers using food grade gloves visually scan the product and remove remaining imperfections. Volt magnets and metal detectors remove any metal contaminants, and the final product is a soft, powdered, creamy white flour.
Coconut flour is light and fluffy, high in fiber and low in carbs, making it a healthier and gluten-free alternative to all-purpose wheat flour. Organic Coconut Flour from The Coconut Cooperative is unsweetened and does not contain added sulfites. It can be used in baked goods or as a thickener for gravies and syrups. The low glycemic index found in coconut flour makes it a great option for those with high blood sugar or those following carb conscious or paleo diets.
Coconut flour is packaged in 10kg master carton boxes with inner poly lining.