The first, post-colonial coconut brand - Coco House

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How is Coconut Flour different from Wheat Flour

Coconut Flour is a trending product, with a compounded global volume growth of more than 30% per annum in the last three years. The demand for the product stems from its gluten-free appeal, aroma, taste and nutritional profile.

Coconut flour is processed entirely from the coconut kernel, rendering it free from any gluten. The coconut flour production process is temperature controlled and strictly uses stainless steel equipment

Nutritional Values per 100g

Energy

388.3kcal

Total Fat

10.8g

Protein

19.80g

Total Carbohydrates

54.10g

Sugar

21.10g

Sodium

39.7mg

Dietary Fiber

36.90g

 

The coconut flour dietary fiber content is almost 9 times that of wheat flour, placing the product in the Super Foods nutritional category. It also consists of high levels of medium chain triglyceride fats, plant based irons and protein.

The alluring aroma and taste of coconut flour have become a key reason for its adoption in the baking industry. Coconut flour based recipes include cookies, pancakes, breads, muffins and other baked goods.

Because of its low glycemic properties, goods baked from coconut flour are less likely to spike blood sugar levels1. Furthermore, as a result of its high fiber content, it aids with digestion, reducing the likelihood of constipation2.

As a result of its delicate processing technique and its limited raw material supply, coconut flour is a premium product on the shelf versus wheat flour. Coconut flour prices are usually upwards of more than three times than that of wheat flour.

  1.  https://www.healthline.com/nutrition/coconut-flour#bottom-line
  2.  https://www.healthline.com/nutrition/coconut-flour#bottom-line

Introduction of “Coco House,” an organic and sustainable food brand

Coco House was founded in 2018 by Dulara de Alwis and Altaf Jeevunjee, two sustainable farming and nutrition enthusiasts, who believed that all consumers should have access to healthy and ethically sourced food. Our product range currently includes Extra Virgin Coconut Oil, Coconut Flour, Coconut Sugar, Coconut Cream, King Coconut Water and Coconut Chips.

As a brand, we pride ourselves on our organic standards, the origin of our ingredients and the sustainability of our value chain.

  1. Coco House is organic certified backed by supply chain tracking and lab testing.
  2. Coco House sources its coconuts from Sri Lanka’s coconut triangle which is globally recognised for its appealing smell, taste and nutritional profile.
  3. Coco House supports sustainable and ethical value chain farming and processing, as supported by above industry pay scales.

Currently, Coco House is available in SILPO Ukraine, select retailers in Cyprus, Amazon USA, and Amazon Japan. We continue to have discussions with other international distributors to bring our products one step closer to you.

Helping our security forces battle the Covid-19 pandemic

At the onset of the Covid-19 pandemic, the Sri Lankan police force was insufficiently equipped to not only contain the virus proliferation amongst the public, but also to protect themselves from it. For example, in April of 2020, we noticed that neither the local police force at Dankotuwa, where our factory is located, nor the local police force at Colombo 04, where our office is located, had temperature monitoring equipment to distinguish potential covid-19 symptomatic patients visiting their police stations for essential travel permits during the island-wide lock-down.

Upon identifying this, Ceylon Exports & Trading factory manager, Chathuranga and the CEO, Dulara, immediately procured several infrared thermometers and gifted them to both the Colombo 04 and Dankotuwa police stations. We were glad to note that the Officers-In-Charge (OIC) in both localities were actively looking for them in order to enhance their Covid-19 detection and control operations.

          

 

As we look back at this period,  we would like to thank each and every one of our security personnel and health professionals during the unprecedented time. Sri Lanka was recognised globally as one of the best performing countries in the battle against the Covid-19 pandemic, and that would not have been able possible without the hard work and dedication of our security and health authorities.

Gluten Free Pancake Recipe

Main Ingredients

  • 1/4 cup Coco House Organic Coconut Flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/4 cup almond milk + 1/2
  • 1 Tablespoon more if needed
  • 1 Tablespoon maple syrup*
  • 1/2 teaspoon vanilla
  • non-stick spray
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  • Mix together coconut flour and baking powder in a medium bowl.
  • In a separate bowl, beat eggs until well blended. Add milk, maple syrup and vanilla.
  • Add liquid ingredients to the dry ingredients and stir until lumps disappear. Let sit for 2-3 minutes so that the coconut flour absorbs some of the liquid. If the batter seems too thick you can add a bit more milk.
  • Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). Pour about ¼ cup of batter per pancake onto the hot skillet or griddle. Cook until bubbles come to the surface of the pancake and the edges start to look dry. Flip and cook until bottom is golden brown.
  • Serve with toppings of choice.

Raffaelo Coconut Balls Recipe

Main Ingredients

  • 1 1/2 cups oats
  • 3 cups shredded coconut + 1/2 cups for coating
  • 110g melted butter
  • 3/4 cups Coconut Sugar
  • 200g powdered milk
  • 1/4 – 1/2 cup of water (the less the better)
  • 1 teaspoon vanilla essence
  • Some Almonds
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  • Grind oats or blend in a blender until you have flour
  • In a bowl, mix grounded oats, shredded coconut, milk powder, coconut sugar, vanilla, melted butter and water
  • Knead dough by hand and if it’s too dry, add some water (Ensure not to add too much water. It will risk the dough becoming runny)
  • When done shape dough into small bite-size balls with an almond in the middle and coat with shredded coconut

Gluten Free Chocolate Chip Cookie Recipe

Main Ingredients

  • ¾ cup Coco House Organic Coconut sugar
  • ½ cup butter melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1¼ cups Coco House Organic Coconut Flour
  • ½ teaspoon baking soda
  • 4 ounces chocolate chunks
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  • 1. Preheat oven to 350°F/180°C.
  • In a large bowl, whisk together the Coco House Organic Coconut Sugar and butter until a paste has formed with no lumps.
  • Whisk the egg and vanilla until light ribbons start to emerge. Add the Coco House Organic Coconut Flour and baking soda whilst continuing to mix, and then fold the mixture with a spatula. At this stage, do not over mix. This will cause the gluten in the flour to toughen which will increase the brittleness of the cookies.
  • Add in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and stronger color, chill the dough overnight. The longer the dough rests, the stronger its flavor will be.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to turn a caramelised brown.
  • Let the cookies cool and then enjoy!

Fudgy Brownie Recipe

Main Ingredients

  • 8 ounces good-quality chocolate
  • ¾ cup butter, melted
  • 1¼ cups Coco House Organic Coconut Sugar 2
  • eggs
  • 2 teaspoons vanilla
  • ¾ cup Coco House Organic Coconut Flour
  • ¼ cup cocoa powder
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Preheat oven to 350°F/180°C.

Chop the chocolate into chunks. Melt half, then save the other half for later.

Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.

Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.

Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.

Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely. Slice and serve hot!

Quick Vegan Coconut Mug Cake Recipe

Main Ingredients

  • 4 tablespoons of @cocohouseglobal Organic Coconut Flour
  • 1/4 teaspoon Baking powder
  • 2 tablespoons Coconut sugar – or white sugar or sugar-free erythritol
  • 3 tablespoons Almond milk – (at room temperature) or any plant-based milk of your choice
  • 1 tablespoon of @cocohouseglobal Coconut oil – melted
  • 1 teaspoon Coconut extract
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In a microwave-safe mug, whisk all ingredients together until it forms a smooth batter with no lumps. Bake in the microwave for 90 seconds at 800W. Enjoy immediately with some coconut flakes on top!

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