Preheat the oven at 100°C for 10 minutes. Spread the coconut meal evenly flat after removing the milk on the baking tray.

Bake at 80°C for 1 hour, until they dry or dehydrate completely. Keep checking at intervals and care to be taken not to burn or toast the coconut meal.

Finally I got one cup of coconut flour after dehydrating process. This is cooled, stored in air tight container and used as coconut flour. This can be made fine powder or used as it is. I have used it as it is, wanted grainy structure in my brownies.

Cut de-skinned apple into cubes and heat them in a pan with water, vinegar, cinnamon powder. Cook until apple pieces become soft. Cool this mixture and grind into fine paste. Keep this apple sauce for further use.

Preheat the oven at 180° C for 10 minutes.

Take a bowl, add coconut flour, coco powder. Mix well with ballon whisk.

Next add baking soda, salt and powdered cane sugar. Mix well.

Add apple sauce and mix well. Next add curd and mix gently.

Add vanilla essence and gently mix. Pour this mixture into lined tray, sprinkle the chocolate chunks on top. Bake in preheated oven at 180°C for 30 minutes or until the skewer comes out clean with few crumbs.

Remove the brownie tray from oven after 2 minutes to room temperature. Let Cool completely before slicing them and serving. If you feel brownies are a bit crumble, always refrigerate for some time and then slice them.

It will be gooey, soft, chocolatey and can be refrigerated if anything left.