Despite its name, coconut flour has a fairly mild flavor. It’s a byproduct the coconut-milk and -oil industry, so it’s what’s left behind after the most coconutty elements have been extracted. You can absolutely amp up the tropical vibe by pairing coconut flour with recipes that use coconut milk, oil or extract, but don’t banish this versatile flour to these types of desserts alone. It’s mild enough to use in fluffy white cake, and a lifesaver when it comes to thickening cookies that spread too thin.
1. Coconut flour has about one gram of fat per tablespoon, so it can subtly enrich many desserts. It soaks up excess moisture like a sponge, keeping gluten-free cookies thick and chewy; that absorbency improves the shelf life of cakes by retaining moisture. Use coconut flour to replace up to 25 percent of the flour (whether all-purpose flour or a gluten-free blend) in your favorite recipes.
2. Even if you bake with traditional wheat flours, use a portion of coconut flour to tenderize pie dough and shortbread.