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To think ALL coconut flour recipes are disgusting?

(31 Posts)
BravoHopeful Mon 04-Jul-16 09:56:56

I'm hoping you're all going to shout me down with detailed recipes of delicious coconut flour cakes, biscuits and buns.

But I doubt it. I have tried LOADS of recipes and they all end up either dry or disgusting, usually both.

I still have one packet of the stuff left. Willing to try one last time if you think IABU ...

sue51 Mon 04-Jul-16 10:07:10

YANBU. I've tried a couple of recipes and they results have been dry and tooth breakingly hard.

AllegraWho Mon 04-Jul-16 10:23:18

Nah. We found this one really lush. You will have to buy psyllium husks though. Don't do as I did and buy a huge bag though, as you only need a spoonful per batch.

eyebrowsonfleek Mon 04-Jul-16 10:28:37

If it's unopened, donate to the foodbank.

Gluten free flour is fine in cakes. I've used gram flour and potato flour successfully in savoury dishes.

I don't get the recent love of anything containing coconut.

Naicecuppatea Mon 04-Jul-16 10:30:22

I haven't tried coconut flour but came on to say buckwheat flour is utterly vile. I tried making pancakes with it and they were inedible.

branofthemist Mon 04-Jul-16 10:31:56

I quite like it. But you do need more liquid. Quite a lot. But it doesn't do the job of actual flour.

sueelleker Mon 04-Jul-16 10:35:40

I've made these, and they're delicious (not sure where I got the recipe from)

Low-Carb Blueberry muffins
3 extra large organic eggs
1/4 cup = 60 ml organic heavy cream
1/3 cup = 80 ml = 70 g erythritol crystals
5 tablespoons = 75 ml = 37 g organic coconut flour
1/2 cup = 120 ml frozen organic blueberries
1.Preheat the oven to 350 °F (175 °C).
2.Line a muffin pan with paper liners.
3.In a large bowl, whisk together eggs, cream and erythritol until well mixed.
4.Mix in coconut flour and beat until smooth. Leave for 5 minutes for batter to thicken.
5.Stir in blueberries; divide between cake case.
6.Bake for 25-30 minutes.

MackerelOfFact Mon 04-Jul-16 11:12:30

Coconut flour needs a LOT more liquid - you can't just replace it like for like with normal flour. Also, it tastes like coconut, so if you don't like coconut it's not really a goer!

I'm not really a fan of it myself, it's more of a powder than a flour and it just soaks up moisture and I don't particularly like the taste. But I've used it in baking and had acceptable results.

BerriesandLeaves Mon 04-Jul-16 11:18:41

I wouldn't give it to the food bank. I don't think it will be that useful to them.

bedouincheek Mon 04-Jul-16 11:19:00

Bleurgh. Been experimenting making a paleo cake for a friend using coconut flour.
Being an accomplished baker, I was shocked to find that I had made what amounted to a 3" high, weirdly textured chocolate omelette. Even when covered in coconut cream / chocolate ganache it was disgusting, only slightly less so.
All sorts of gluten free flour make gorgeous fluffy gluten free cakes.

I think it's probably marketing trying to get rid of all that coconut pulp after the increase in coconut oil recently grin

MackerelOfFact Mon 04-Jul-16 11:27:38

One thing I do like with coconut flour though is a low-carb 'cheesecake' - I don't have a recipe per se as my gym instructor told me about it, but it's yummy and you basically:

- Finely chop/grind up nuts (almonds ideally but any will do) and compact them into the base of a pie dish.
- Stir coconut flour and your choice of sweetener (stevia/honey/maple syrup/sugar) into Greek yoghurt (Total is best but whatever you have). Stir a spoonful of flour in at a time, until you have reached a consistency that is ever so slightly wetter than cheesecake.
- Spread the mix over the nut base.
- Top with your choice of fruit.
- Leave to set in the fridge for an hour or so.

You can mix the fruit into the 'cheese' topping if you prefer, obviously.

BravoHopeful Mon 04-Jul-16 11:56:39

I was shocked to find that I had made what amounted to a 3" high, weirdly textured chocolate omelette.

Yes, exactly smile I don't think the food bank would thank me for it.

Not sure I can bring myself to buy yet another expensive ingredient like psyllium husks or erythritol crystals in order to try and use up this inedible foodstuff.

But I am going to try the blueberry muffins, only using evil sugar instead of erythritol. And chocolate chips instead of blueberries in half of them (DS1 won't eat blueberries ....) I will report back tomorrow ....

Excited101 Mon 04-Jul-16 12:41:53

You must make sure you either follow recipes to the letter and/or convert them properly.

I converted a regular pound cake recipe to make chocolate cupcakes with coconut flour and they were delicious! I filled them with nutella and they were really moist, with a lively light but chewy texture. I'm definitely going to make more.

Instead of 8oz of regular flour in a cupcake batch I used 2.5 Oz of coconut flour. I also added an ADDITIONAL 5 eggs- so 9 eggs all together instead of 4.

Cream together 8oz sugar and 8oz marg or butter, add 9 eggs and then fold in 2.5oz of coconut flour and cocoa powder mixed into a paste with warm water. Bake at about 170 until done.

misscph1973 Mon 04-Jul-16 12:56:36

You can make quite resonable pancakes with coconut flour, they won't be as thin as crepes, but they are still really nice. I used the recipe on the back of the pack:

I omitted the syrup and I used coconut milk.

PrimalLass Mon 04-Jul-16 13:03:26

Agreed. I tried and gave up.

MitzyLeFrouf Mon 04-Jul-16 13:09:36


Awful taste, awful texture. But worst of all is its bum breaking capabilities. It's VERY high in fibre and I was once tied to the toilet after eating the spoils of another attempt at baking with this stuff. It was agony.

LordoftheTits Mon 04-Jul-16 13:12:30

I don't mind it but agree that you need far less than normal flour. I once tried to make pancakes with coconut flour, liberally poured it in with my eggs and milk and stirred it up into what looked like cement.

MERLYPUSSEDOFF Mon 04-Jul-16 13:12:59

Try it in Sri Lankan 'hoppers'

BravoHopeful Mon 04-Jul-16 14:29:16

Excited - 9 egg poundcake recipe sounds intriguing. Can you tell me the quantities of all the ingredients?

Mitzi - fibre overload experience sounds dreadful.

Merly - what are Sri Lankan hoppers? Do you have a recipe?

I could try pancakes I suppose. The ones I do currently are v popular with kids (just using ordinary gf flour) so not sure I want to fiddle about with that.

BerriesandLeaves Mon 04-Jul-16 15:50:02

A 9 egg cake is an omelette isn't it?

FeralBeryl Tue 05-Jul-16 00:55:00

I've been making a rather fabulous mug cake with coconut flour, but I substitute some of it with desiccated coconut which seems to add more moisture.

BravoHopeful Tue 05-Jul-16 09:42:45

FeralBeryl - can you share your mug cake recipe? I also have an unused pack of desiccated coconut so that sounds v. useful!

FeralBeryl Tue 05-Jul-16 09:51:00

This is the one, I add a fair bit more sweetener (use Canderel as the stevia is too bitter ) and have a handful of blueberries with it and a dollop of double cream

FeralBeryl Tue 05-Jul-16 10:39:36

Oh and I use a squirt of lemon juice rather than the vinegar-it's only to activate the bicarbonate so does the same job

MERLYPUSSEDOFF Tue 05-Jul-16 12:37:09

This is best made the night before as it needs to rise.

Yeast mixture:
2 tsp yeast (packet), 1 tbsp sugar, splash of tepid water

4 cups rice/coconut flour
1 cup lukewarm water + 1 cup lukewarm beer (or 2 water is nicer IMO)
1 13 oz can of coconut milk + 1/2 can of lukewarm water
2 tbsp sugar
t tbsp oil
salt to taste

Mix the ingredients for the yeast mixture and leave for 15 minutes until frothy.
Put the rice/coconut flour into a large bowl and add the yeast mixture. Next add the lukewarm water. Mix well. Cover the bowl with a wet cloth or plastic wrap and leave for about eight hours in a warm place. The batter should rise to double the original amount.

Finally before preparation add 3/4 of the (coconut milk with water) and 2 tbsp sugar and stir well. If more liquid is needed, add the remaining of the coconut milk little by little. The batter should be thinner than a pancake batter. Add salt to taste.

Heat a small wok on medium. When hot rub the pan thoroughly with an oiled-cloth. Add about 2tbsp of the batter to the pan and turn the pan in a circular motion so that the batter sticks to the sides of the pan.

Cover with a lid and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of the hopper and serve hot.

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