Coconut flour is a substitute for wheat flour. It is gluten-free and has low-glycaemic index diet. Coconut flour is fiber from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil. It is mildly sweet.

Coconut flour has in the region of 35% more fiber than even wheat bran.Coconut flour consists of about 15% coconut oil and 60% dietary fiber. The remaining 25% consists of water, protein, and carbohydrate.

Coconut flour has been proven to have high amounts of soluble and insoluble dietary fiber (49% – 60%) which is important in functional food development. Test foods containing 15% – 25% dietary fiber from coconut flour reduces serum total and LDL cholesterol of humans with moderately raised serum cholesterol. It is also used as fiber food to help in preventing constipation and as fiber food for patients with diabetes and moderately raised cholesterol levels.