Organic Coconut Flour 300g
₹ 350.00
Coconut flour has 38.5g dietary fibre per 100g — the highest fibre density of any flour by far (barley is second at 17.3g, oats at 10.6g). In a 15g serving (2 tablespoons), it ... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
100% Organic Desiccated Coconut Meal (Cocos nucifera), defatted and milled. Vegan. Naturally gluten-free and grain-free. No preservatives, no additives, no artificial flavours or colours.
Nutrition FactsServing: 15g (2 tbsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 58 kcal | 384 kcal | 2.9% |
| Protein | 2.9g | 19.3g | 5.8% |
| Carbohydrates | 8.7g | 58g | 2.7% |
| Of which Sugars | 1g | 6.4g | <1% |
| Total Fat | 2.2g | 14.7g | 3.3% |
| Of which Saturated Fat | 1.9g | 12.7g | 8.7% |
| Dietary Fibre | 5.8g | 38.5g | 23.1% |
| Sodium | 4mg | 27mg | <1% |
| Iron | 0.6mg | 4.1mg | 3.6% |
| Magnesium | 14mg | 90mg | 3.9% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Choose Your Pack
Coconut flour has 38.5g dietary fibre per 100g — the highest fibre density of any flour by far (barley is second at 17.3g, oats at 10.6g). In a 15g serving (2 tablespoons), it provides 5.8g of fibre alongside only 2.9g net carbohydrates — making it the most fibre-rich, lowest net-carb baking flour for keto, low-carb and high-fibre diets.
What is Organic Coconut Flour?
Coconut flour is made from the dried, defatted meat of organic coconuts — the residual coconut meal after coconut oil extraction. The meat is dried at low temperature, then finely milled. This defatting process concentrates the fibre and protein dramatically, producing a flour with a fibre content that rivals any food in the conventional diet. Our certified organic coconut flour uses fresh, mature coconuts and retains the natural mild coconut flavour that enhances both sweet and savoury preparations.
Key Nutritional Benefits
- Extraordinary dietary fibre — 38.5g per 100g; 5.8g per 15g serving (23.1% daily requirement per serving)
- Very low net carbs — only ~2.9g net carbs per 15g serving (total carbs minus fibre)
- High protein — 19.3g per 100g (2.9g per 15g serving) from coconut meat
- Keto and paleo compliant — grain-free, gluten-free, low net-carb
- Natural lauric acid — the dominant saturated fat in coconut; a medium-chain fatty acid metabolised differently from long-chain fats
- No additives, no sulphur dioxide — pure coconut meal, nothing added
Coconut Flour vs Other Flours: Fibre and Net Carbs (per 100g)
| Flour | Total Fibre (g) | Total Carbs (g) | Net Carbs (g) |
|---|---|---|---|
| Dhatu Organic Coconut Flour | 38.5 | 58.0 | 19.5 |
| Barley Flour | 17.3 | 73.4 | 56.1 |
| Oats Flour | 10.6 | 66.3 | 55.7 |
| Whole Wheat Atta | 11.5 | 69.4 | 57.9 |
| Almond Flour | 10.6 | 21.6 | 11.0 |
Coconut flour data: USDA FoodData Central (coconut flour, defatted). Barley and wheat data: ICMR-NIN 2017. Almond flour: USDA FoodData Central.
How to Use Coconut Flour
- Keto pancakes — 2 tbsp coconut flour + 2 eggs + 2 tbsp milk + pinch of salt; cook on medium heat
- Coconut ladoo — Mix with condensed milk or jaggery syrup and cardamom; roll and refrigerate
- Gluten-free roti — Mix with hot water and a little psyllium husk (isapghol) for binding
- Baking — Replace 1/4 cup of wheat flour with 2 tbsp coconut flour; add 1 extra egg per 2 tbsp coconut flour used
- Coating — Use as a light, grain-free coating for fish or chicken before pan-frying
Frequently Asked Questions
Coconut flour is extremely absorbent — it absorbs 4–6 times its weight in liquid. Using it like regular flour at 30g+ per serving would make dough unworkably dry. The standard culinary serving is 2 tablespoons (15g), which is how it is used in most recipes. Even at 15g, it provides 5.8g of dietary fibre — more than many 100g servings of other flours.
Yes. At 58g total carbohydrate per 100g, coconut flour sounds carb-heavy — but the net carbs (total carbs minus fibre) are only 58 - 38.5 = 19.5g per 100g. Per typical 15g serving, net carbs are just 2.9g. This low net-carb content, combined with high fibre, protein and natural fat, makes coconut flour one of the most keto-compatible baking flours available.
The cardinal rule: use far less coconut flour than recipes call for in wheat flour. A general conversion is 1/4 to 1/3 cup coconut flour for every 1 cup wheat flour, and add 1 extra egg per 1/4 cup of coconut flour (eggs provide the binding and moisture that gluten would otherwise supply). Let batter rest for 5 minutes after mixing so the coconut flour can fully absorb the liquid before adjusting consistency.
Coconut flour contains 14.7g fat per 100g, predominantly as saturated fat (12.7g, mainly lauric acid — a medium-chain saturated fat). Lauric acid is metabolised differently from long-chain saturated fats, being more readily used as immediate energy and potentially raising HDL (good) cholesterol. However, those managing cardiovascular disease should consult a dietitian about coconut fat intake. The high fibre in coconut flour (38.5g) significantly offsets any glycaemic impact.