Key findings
- 1Coconut flour with one ingredient is a simple byproduct of coconut oil extraction
- 2The defatting process is mechanical pressing, not chemical solvent extraction
- 3Naturally high in fiber and low in fat due to the oil extraction step
Why is Coconut Flour Level 1 on average?
Coconut flour is a byproduct of coconut oil and coconut milk production. After the oil or milk is extracted from coconut meat, the remaining fiber-rich pulp is dried and ground into flour. This is a simple mechanical process, and no chemical solvents, bleaching agents, or additives are involved. The resulting flour is naturally high in fiber and protein while being low in fat (since most fat was removed during oil extraction). In our analysis, coconut flour products average a Processing Score of 1.0, which is Level 1.
How 48 coconut flour products break down
Share of products at each processing level, in our analysis.
Coconut Flour brand comparison
From least to most processed in our database.
How to read a coconut flour label
- 1
Coconut flour should list only one ingredient: coconut or dried coconut
- 2
No anti-caking agents or preservatives should be needed
- 3
Organic and conventional coconut flour are processed identically, the difference is farming practices
- 4
Store in a cool, dry place, and the low fat content means it is less prone to rancidity than almond flour
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Frequently asked questions
Is coconut flour ultra-processed?
No. Coconut flour is made by drying and grinding the coconut meat left over after oil extraction, and the ingredient list is simply coconut. In our analysis, coconut flour products average a Processing Score of 1.0, which is Level 1.
How is coconut flour made?
Coconut meat is pressed to extract oil or milk, then the remaining pulp is dried at low temperatures and ground into a fine powder. No chemicals, solvents, or additives are used in the process.
Is coconut flour healthier than wheat flour?
From a processing standpoint, plain coconut flour and plain wheat flour are both simply ground from their source. Coconut flour is higher in fiber and lower in carbohydrates, but baking with it requires recipe adjustments due to its high absorbency. The choice is nutritional, not processing-related.