Is There a Difference Between Coconut Flour and Coconut Powder? The Definitive Guide

December 15, 2025 •

4 min read

Despite their similar names, a common point of confusion is whether there is a difference between coconut flour and coconut powder. The reality is they are two entirely different products with distinct compositions and culinary applications.

Quick Summary

Coconut flour is the defatted, high-fiber byproduct of coconut milk extraction, whereas coconut powder is dehydrated coconut milk or ground desiccated meat.

Key Points

Source: Coconut flour is the defatted byproduct of coconut milk, made from dried coconut meat pulp, while coconut powder is dehydrated coconut milk or ground desiccated coconut.
Nutrition: Coconut flour is low in fat and high in fiber, whereas coconut powder contains a high level of healthy fats.
Function: Coconut flour is a highly absorbent, gluten-free baking flour, while coconut powder is a rehydratable base for creamy liquids like milk, cream, sauces, and curries.
Substitution: The two products are not interchangeable in recipes due to their radically different fat and fiber compositions and how they interact with liquid.
Culinary Use: Use coconut flour in baked goods for structure and fiber, and use coconut powder to add creamy texture and rich flavor to dishes and drinks.
Texture: Coconut flour produces a denser, crumbier texture in baking; coconut powder creates a smooth, creamy consistency when rehydrated.

What is Coconut Flour?

Coconut flour is a gluten-free and grain-free baking alternative made from the dehydrated, ground coconut meat that remains after most of the oil has been extracted to make coconut milk. It is known for its high fiber content and exceptional absorbency, meaning it behaves very differently from traditional flours like wheat or almond flour. The extraction process gives it a drier, more flour-like consistency, while retaining a subtle, mild coconut flavor that doesn't overpower other ingredients in a dish.

Production Process

The journey of coconut flour begins with mature coconuts. The key steps include:

Cracking and Draining: The coconuts are opened and the water is drained.
Meat Extraction: The white meat is scraped from the shell.
Shredding: The meat is shredded or grated.
Milk Pressing: The shredded meat is pressed to extract coconut milk and oil. This is the crucial step that differentiates it from other coconut products like desiccated coconut.
Drying: The remaining solids, or pulp, are then dried at a low temperature to remove moisture.
Milling: The dried pulp is ground into a fine, soft powder, which is the coconut flour we know.

What is Coconut Powder?

The term "coconut powder" is more ambiguous and can refer to a couple of different products. Most commonly, it refers to dried coconut milk powder, which is made by dehydrating fresh coconut milk. It retains a high percentage of fat and is used as a thickening agent or can be reconstituted with water to form coconut milk or cream. In other contexts, "coconut powder" may also be used to describe finely ground desiccated coconut, which is simply dried coconut meat that has not had its fat content removed. For clarity, when comparing to coconut flour, the most relevant contrast is with coconut milk powder.

Production of Coconut Milk Powder

Coconut milk powder is typically produced using a spray-drying process on unsweetened coconut cream or milk. The resulting fine, white powder contains the fats and flavors of the original milk. Unlike coconut flour, it is designed to be rehydrated and used in liquids, giving sauces, curries, and drinks a rich, creamy texture.

Key Differences Between Coconut Flour and Coconut Powder

Understanding the fundamental differences in their production and composition is key to knowing how to use each ingredient properly. Coconut flour is essentially the high-fiber byproduct, while coconut milk powder is the high-fat concentrate.

Comparison Table: Flour vs. Powder


Feature	Coconut Flour	Coconut Powder (Milk Powder)
Starting Material	Defatted coconut meat (pulp) leftover from milk production.	Dehydrated coconut milk or cream.
Fat Content	Very low fat, as the oil was pressed out.	High fat, as it's concentrated milk solids.
Fiber Content	Extremely high in dietary fiber.	Lower in fiber than the flour.
Absorption	Highly absorbent, requires a lot of liquid.	Dissolves easily in liquid to form milk or cream.
Best Culinary Use	Gluten-free baking, pancakes, and thickening soups.	Creamy sauces, curries, smoothies, and beverages.
Flavor Profile	Mild, subtle coconut flavor.	Rich, creamy coconut flavor.
Nutritional Profile	Low in carbs, high in fiber, moderate protein.	High in fat, moderate carbs, low fiber.

Can You Substitute Coconut Flour for Coconut Powder?

No, you cannot substitute coconut flour and coconut powder for each other, as their functional properties are worlds apart.

Absorption: Coconut flour's high absorbency would cause any liquid-based recipe to turn into a thick, dry paste. A recipe calling for coconut powder to make a curry, for instance, would fail completely with flour. Its unique properties require specific baking ratios, usually alongside a higher quantity of eggs and liquid to compensate for the dryness.
Fat Content: Conversely, adding high-fat coconut powder to a baking recipe that relies on the structural properties of coconut flour would throw off the balance of fats and liquids, likely resulting in a greasy, dense, or crumbly result.

How to Use Each Product in the Kitchen

To make the most of each ingredient, it's essential to use them for their intended purposes.

Using Coconut Flour

Because of its unique properties, coconut flour is best used in recipes specifically formulated for it or as a partial replacement for other gluten-free flours. It is an excellent choice for:

Gluten-Free Baking: Use in muffins, pancakes, and quick breads for a dense, high-fiber result.
Binding Agent: A small amount can be used as a thickener in soups or gravies.
High-Fiber Supplement: Stir a tablespoon into smoothies or oatmeal to increase fiber intake.

Using Coconut Powder (Milk Powder)

Coconut powder is prized for its ability to add a rich, creamy texture and flavor to a variety of dishes without having to store canned coconut milk. It is perfect for:

Curries and Sauces: Add directly to hot liquids to thicken and enrich them, lending a velvety finish.
Reconstituted Milk: Mix with hot water to create fresh coconut milk or cream on demand.
Smoothies and Drinks: Blend into cold drinks for a creamy, tropical boost.
Desserts: Sprinkle over desserts or incorporate into frosting for concentrated coconut flavor.

Conclusion

While the names are easily confused, the distinction between coconut flour and coconut powder is clear and important for culinary success. Coconut flour is a high-fiber, low-fat ingredient for gluten-free baking, created from the leftover coconut meat after milk extraction. Coconut powder, most often the milk powder variety, is a dehydrated, high-fat product used for creating creamy sauces and beverages. Substituting one for the other is a recipe for a cooking disaster. By understanding their different compositions and uses, you can ensure you choose the right ingredient for the right job and unlock the full potential of these versatile coconut products.

Frequently Asked Questions

No, you cannot substitute coconut powder for coconut flour in baking. Coconut flour is highly absorbent and high in fiber, while coconut powder contains a high fat content. Using the wrong one will lead to a failed recipe with poor texture and consistency.

Coconut milk powder is a version of coconut powder created by spray-drying coconut milk. It is used for thickening and flavoring savory dishes like curries or can be rehydrated with water to make liquid coconut milk.

No, desiccated coconut is not the same as coconut flour. Desiccated coconut is simply dried, grated coconut meat that retains its fat. Coconut flour is the product left after the fat has been pressed out of the coconut meat.

Coconut flour is so absorbent due to its extremely high fiber content. The extraction process removes most of the fat and water, leaving behind a fibrous pulp that acts like a sponge, requiring significantly more liquid than other flours.

Coconut flour is best for gluten-free and keto baking, as its unique properties add structure and fiber. It works well in pancakes, muffins, cookies, and quick bread, and a small amount can also be used as a thickener.

Coconut powder (milk powder) is best used for adding creamy richness to dishes. It is ideal for thickening sauces, gravies, and curries, or for making fresh coconut milk on demand by mixing it with water.

Mixing up the two will ruin the recipe. If you use coconut flour instead of powder, your dish will be thick, dry, and pasty. If you use coconut powder instead of flour, your baked goods will be oily, dense, and will not rise properly.

Not always. While the term most often refers to coconut milk powder in Western contexts, it can also be used to describe ground desiccated coconut, which is a different product. Always check the ingredients list to be sure.