Something interesting that I found today is coconut flour. I plan to get a package with my next order.

Has anybody used it?

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Ozzie's Place

I saw it in their e-mail to me. I wonder if we could make our own grinding up unsweetened coconut in a coffee grinder or some such contraption. When I have more time, I might try it. Or, I might just break down and buy some!

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Nita

I think it might be possible to do it with the dry, grated coconut.

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Ozzie's Place

I used the grater/chopper attachment to my Braun stick blender, and whirred the coconut until it reduced by about half. It had the consistency kinda like dry Cream of Wheat. I made a OMM with it, using coconut oil, and it was very good. It was nice and light, good flavor, almost like a little cake. I have so much coconut that I'm going to make my own flour until it's used up.

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Nita

Here's a recipe I did a little while back.

http://www.lowcarbeating.com/recipe_..._name=Desserts

It makes a nice substitute for some of the nut flours as it gives a little bit different texture.

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Wow, I imagine this would make a tasty coating. Coconut Shrimp without being obvious.

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BC
LC Since 1998
Highest Weight 172
Current 104-108

Yes, BC, it does!





If anyone is interested, I did an article on this a little while back.

http://www.lowcarbeating.com/article...s%20and%20Tips

It really is good. Better than Outback! I used to love the Outback ones but now, after making these, their's taste too "bready."

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Omigosh, I remember that article, Marcie. The pictures make me drool uncontrollably. YUMMERS!

__________________
BC
LC Since 1998
Highest Weight 172
Current 104-108