Generality
Coconut flour is the powder (more or less fine, but generally very coarse compared to cereal flours) obtained by grinding the dried coconut pulp.
Nutritional Characteristics
Nutritional values (per 100 g of edible portion)
Coconut flour is a food rich in lipids and low in water. The energy content is very high, intermediate between a seasoning oil and refined cereal flour.
The ratio of fatty acids is in favor of saturates, which is a negative aspect for cholesterol metabolism. On the other hand, the fatty acids of coconut make use of a very rare peculiarity; a good portion of the polymers are medium-chain, a characteristic which (following the digestion of triglycerides) makes them rapidly absorbable and released directly into the bloodstream (on the contrary to the long chains that become part of the chylomicrons poured into the lymphatic stream.) Another food that has similar properties is human breast milk.
Proteins and carbohydrates are present in small quantities, while fiber is very abundant.
From the vitamin point of view, coconut flour does not show noteworthy concentrations; on the contrary, as regards the mineral salts, good quantities of potassium and iron are found.
Culinary Aspects
Coconut flour is commercially available in two different forms: rapè coconut (grated), used mainly for decorations and coverings, and fine flour, instead more suitable for formulating dough.
Coconut flour is a raw material widely used in gastronomy. It is an ingredient that lends itself above all to the composition of desserts, both spoon desserts and dry pastries. Some examples are: Coconut and Licorice Sweets, Coconut Cake Without Butter, and Ricotta Cheesecake with Coconut and Cherries.
There are also alternative preparations such as coconut milk (of which you can consult the video recipe by clicking here) and coconut liqueurs.
Homemade Bounty - Vegan
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