Organic Coconut Flour - 1 lb (16 oz)

Coconut flour is made from dried coconut meat that has been defatted and finely milled into a soft, naturally sweet-scented flour. It carries more dietary fiber per serving than almond flour, rice flour, or tapioca starch, and is naturally gluten-free without requiring any modification to achieve that status. Crop by Pop sources this as USDA Certified Organic, Non-GMO verified, and Vegan, packed fresh in the USA in a resealable bag. Ingredients: Organic Coconut Flour. Certified Organic by: Natural Food Certifiers. Contains: Coconut. Processed in a facility that also processes Peanuts, Tree Nuts, Milk, Soy, and Wheat. Available in 1 lb and 4 lb. For additional Crop by Pop organic nuts, seeds, and specialty ingredients, browse the Nuts and Organic Collection.

What You're Buying

Crop by Pop is the USDA Certified Organic line within the Nut Cravings family. Every product in the range carries USDA Organic certification, Non-GMO verification, and Vegan status as baseline standards applied consistently across the full lineup.

Coconut flour is a byproduct of coconut milk and coconut oil production. When coconut meat is pressed to extract coconut cream or oil, the remaining dried solid is defatted coconut meat. That solid is dried to a low moisture level and milled into a fine powder, producing coconut flour. The composition is fundamentally different from wheat flour or most grain-based gluten-free flours. It is extremely high in dietary fiber, moderate in protein, moderate in natural coconut sugars, and naturally free of gluten without any modification required. The mild, naturally sweet coconut aroma comes from the source material itself.

USDA Organic certification on Crop by Pop's coconut flour confirms that the growing operation, the processing facility, and the handling chain all meet National Organic Program standards prohibiting synthetic pesticide and fertilizer use, verified through annual third-party inspection by Natural Food Certifiers, an independent USDA-accredited certifying agent. Non-GMO verification adds a second independent certification layer alongside the USDA Organic status. For buyers using coconut flour regularly as a baking staple, working from a certified organic source provides meaningful assurance about cumulative residue exposure across a high-frequency use pattern.

Nutrition Per One Ounce (28g)

Per one ounce serving: 124 calories, 5g total fat (7% DV), 4g saturated fat (21% DV), 0g trans fat, 0mg cholesterol, 15mg sodium (1% DV), 16g total carbohydrate (5% DV), 5g dietary fiber (21% DV), 11g total sugars, 0g added sugars, 5g protein. Calcium: 1% DV. Iron: 4% DV. Vitamin D: 0%. Potassium: 0%.

The 11g total sugars per ounce are entirely from the coconut source itself, present in the dried coconut meat before milling. No sugar is added at any stage of processing. The fiber-to-carbohydrate ratio is the defining nutritional feature of coconut flour: 5g dietary fiber per ounce against 16g total carbohydrate produces a net carbohydrate contribution significantly lower than the gross carbohydrate figure suggests, which is why coconut flour is the most common flour used in ketogenic and low-net-carb baking recipes. The saturated fat at 4g per ounce reflects the naturally high saturated fat content of coconut-derived ingredients. This fat comes from the residual coconut oil remaining in the defatted meal after pressing, not from any added fat source.

The high fiber content has a direct and important practical implication for baking: coconut flour absorbs three to four times more liquid than wheat flour by volume. Using coconut flour as a one-to-one replacement for wheat flour in any standard recipe produces a dry, dense, crumbly result because the wheat-flour liquid ratio is far too low for what coconut flour absorbs. Always use recipes developed specifically for coconut flour as the base ingredient, or expect to experiment with significantly higher liquid and egg ratios when adapting existing recipes.

How to Use Organic Coconut Flour

Gluten-Free Baking

Coconut flour is the primary flour in many paleo, keto, and gluten-free baking recipes including banana bread, muffins, pancakes, cookies, and brownies. Its natural mild sweetness reduces the amount of added sweetener the recipe requires. Binding in coconut flour baked goods comes primarily from eggs rather than gluten, which is why most coconut flour recipes call for significantly more eggs per serving unit than wheat flour recipes. For vegan baking, ground flaxseed mixed with water or a commercial egg replacer substitutes for eggs, though texture results may differ and additional recipe adjustment is typically required. Use recipes specifically formulated for coconut flour as the base ingredient rather than substituting it directly into wheat flour recipes.

Thickening Soups and Sauces

One to two tablespoons of coconut flour stirred into a soup or sauce during the final minutes of cooking thickens the liquid through its high fiber content absorbing liquid and increasing viscosity. The mild coconut flavor is subtle enough that it does not compete with most savory preparations, though it is more perceptible in lighter-flavored sauces than in heavily seasoned ones. It works well in curry bases, coconut-cream-based soups, and lightly seasoned vegetable or lentil broths where the mild coconut note complements the existing flavor profile.

Breading and Coating

Organic coconut flour used as a breading for chicken, fish, or vegetable pieces before pan-frying or oven-baking creates a light coating that adheres readily to proteins. The fiber content contributes to crust formation during cooking. The result is lighter in texture than an almond flour crust and produces a mild, slightly sweet outer layer suited to preparations where a neutral or subtly coconut-flavored coating is appropriate.

Adding Fiber to Smoothies and Oatmeal

One tablespoon stirred into a smoothie or mixed into oatmeal before cooking adds approximately 2.5g of dietary fiber with minimal impact on the overall flavor of the base recipe. For buyers seeking to increase daily fiber intake through routine additions to existing habits rather than through dedicated high-fiber meals, a tablespoon of organic coconut flour blended into a morning smoothie is one of the lowest-friction approaches available. The mild natural coconut flavor integrates smoothly into smoothies that already contain coconut milk, tropical fruit, or vanilla-flavored protein powders.

Choosing the Right Size

The 1 lb bag contains 16 oz of organic coconut flour, enough for approximately 16 one-ounce servings or several full baking batches. For buyers new to coconut flour, the 1 lb size allows thorough testing of recipes and baking behavior before committing to a larger quantity. Coconut flour is highly absorbent and has a distinct baking character that benefits from a learning period, and starting with the 1 lb size while developing a reliable set of working recipes is the practical approach.

The 4 lb bag suits buyers who have already established a working routine with coconut flour and use it regularly as a daily baking staple. At four times the volume of the 1 lb bag, the 4 lb size significantly reduces restocking frequency and lowers the per-ounce cost for regular users. Both sizes are packed in the same resealable bag format. For the 4 lb size, storing a portion in the freezer and pulling working quantities into a room-temperature container as needed is the most practical approach for maintaining freshness over the full bag's lifespan.

Storage

Coconut flour is hygroscopic: it absorbs moisture readily from the surrounding environment, which causes clumping and accelerates spoilage if the bag is not sealed firmly after each use. Press the resealable bag seal closed completely after every opening. If clumping occurs, the flour has absorbed ambient moisture. Sift before use to break up clumps. Clumped coconut flour that smells clean and fresh is still usable. Coconut flour that has developed an off or rancid odor should be discarded.

• Room temperature, sealed resealable bag, away from direct sunlight and humidity: up to 6 months of peak quality.
• Refrigerated in a sealed airtight container: up to 12 months.
• Frozen in an airtight container: up to 2 years with no significant change in baking performance once thawed.

Coconut flour is lower in fat than shredded coconut or coconut oil, which makes it more shelf-stable than those products under the same storage conditions. The primary storage risk is moisture absorption rather than fat oxidation.

Organic Coconut Flour Guarantee

Every Nut Cravings order is backed by a 100% satisfaction guarantee. If this organic coconut flour arrives with any quality concern or falls short of expectations, contact the team and the issue will be resolved promptly with no complicated return process required.