Coconut flour
Coconut flour is a type of flour made from blended coconut flesh that is cold pressed then dried.[1] It is commonly used in making pastry.
Coconut flour, like other coconut products is mostly saturated fat (lauric acid). It has some fiber.[2]
Coconut flour has also been used in baking foods for low-carbohydrate diets. Items baked with coconut flour are usually calorie-heavy.
Coconut flour usually spoils at slower rate than other fatty flours.[3]
Coconut Flour Media
Fossil Cocos zeylandica from the Miocene of New Zealand, approximately the size of a strawberry at Lua error in Module:Convert at line 1850: attempt to index local 'en_value' (a nil value). long
A wa'a kaulua (double-hulled canoe) from Hawai'i. Catamarans were one of the early technological innovations of Austronesian peoples that allowed them to colonize the islands of the Indo-Pacific and introduce coconuts and other canoe plants along their migration routes.
Coconut germinating on Punaluʻu Beach on the island of Hawaiʻi
The Pacific flying fox (Pteropus tonganus) feeding on nectar and pollen from coconut flowers in Fiji
References
- ↑ "Propiedades de la harina de coco (y cómo hacerla tú mismo)". Cuerpomente (in español). 2019-03-19. Retrieved 2021-06-28.
- ↑ "FoodData Central". fdc.nal.usda.gov. Retrieved 2021-06-28.
- ↑ Skrzypiec, Marcin (2018-08-22). "Does Coconut Flour Go Bad?". Does It Go Bad?. Retrieved 2021-06-28.