Organic Coconut Flour

USDA Certified Organic
Organic Coconut Flour
Gluten-free, high fiber & high protein

1 bag - 2.2 lbs.

Regular Price $20.59

Organic Non-gluten Coconut Flour

Tropical Traditions organic coconut flour is fiber from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil. It is certified organic, unsweetened, and has not been treated with sulfites. Tropical Traditions organic coconut flour is high in dietary fiber and protein, and is gluten-free. It has more fiber than gluten-based grains. Tropical Traditions organic coconut flour can be added to standard wheat-based recipes to add extra fiber, by substituting 10-30% of the grain-based flour with our coconut flour. Some recipes, such as muffins and quick breads, can be accomplished with 100% Tropical Traditions organic coconut flour and therefore be 100% gluten-free! (See some sample recipes below.) Since organic coconut flour contains natural sugar from the coconut meat, baked goods need less sugar added. The organic coconut flour has a mildly sweet coconut taste!

Tropical Traditions organic coconut flour also contains over 19% non-gluten protein! Therefore, it makes an excellent addition to shakes and smoothies where fiber and protein are needed. Or simply dissolve a spoonful in water as a high-fiber drink with a coconut flavor! This organic coconut flour is very versatile and very tasty. Sprinkle it over your favorite dishes to add a wonderful coconut flavor, use it as a thickener in soups and sauces - the possibilities are endless

organic coconut flour nutritional facts

Banana Coconut Flour Muffins

1 cup Tropical Traditions organic coconut flour
6 eggs
2 ripe bananas (mashed)
2 Tbsp. melted butter
2 Tbsp. Virgin Coconut Oil
2 Tbsp. milk
3 Tbsp. honey

1 tsp. aluminum free baking powder
1/2 tsp. vanilla

1/8 tsp. Himalayan salt


Pre-heat oven at 350 F degrees.

Mix coconut flour and baking powder (put it in separate bowl.) In a mixing bowl, beat eggs gradually, and then add milk, honey, coconut oil, butter, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter.

Bake at 350 degrees F for 20 minutes.

12 muffins

Coconut Cream-Cheese Squares

1 box (8 oz.) organic cream cheese (soften)
1 stick butter
1 cup Tropical Traditions organic coconut flour
1/2 cup organic whole sugar
4 large eggs
2 1/2 tsp. organic vanilla extract
1 Tbsp. Virgin Coconut Oil


Pre- heat oven at 350 degree F. Brush pan with coconut oil.

1. Beat butter and cream cheese in a mixing bowl with an electric mixer. Mix until light and fluffy. Add eggs one at a time. Beat well. Add sugar gradually, continue mixing. Add coconut flour and vanilla; beat until well blended.

2. Pour batter into a 11 X 7 inches rectangular pan (pre-greased, see above.)

3. Bake at 350 degree for 30 minutes.

4. Cool the pan on a wire rack for 10 minutes.

5. Slice into squares.

Lemon-Lime Coconut Flour Cookies

1 cup Tropical Traditions organic coconut flour
2/3 cup Rapadura whole sugar

3/4 cup organic unbleached flour
2/3 cup butter
2 eggs
1 Tbsp. grated lemon peel
2 tsp. grated lime peel
2 Tbsp. lemon juice
1 Tbsp. lime juice
1/2 tsp. baking soda
1/2 tsp. aluminum free baking powder
1/4 tsp. Himalayan Salt


Pre-heat oven at 375 degree F.

Mix coconut flour, unbleached flour, baking powder, salt and baking soda. In a mixing bowl beat the sugar, butter, lemon peel, lemon juice, lime peel, lime juice and egg. Stir in flour mixture. Continue mixing at medium speed with an electric mixer. Shape dough into 1-inch balls. Place 2 inches apart on unglazed cookie sheet. Bake 10-12 minutes or until set. Immediately remove from cookie sheet and cool in a wire rack.

Yield: 2 dozen