High in fiber, protein, and healthy fats. It is also low in sugar, digestible carbohydrates and calories, and has a low gylcemic index.
Good for baked goods and can be used as a partial replacement in any recipe calling for regular flour. For baking and cooking, substitute 10-30% of regular flour for coconut flour to add extra fiber. Some recipes can be made with 100% coconut flour. It is light and soaks up moisture and suggest to add more liquid or eggs to recipes.
Product of Philippines