Here's what I answered one of my nephews' questions about coconut
flour:

"I don't know what I'd do with it. Maybe if it came with trustworthy
recipes for making pastries sweetened with sucralose and perhaps
erythritol it would be useful. I'd rather spend my carbs on having a
whole pound instead of just a half a pound of well cooked green beans,
or maybe I could eat a pound and a half! My flour substitute is Bob's
Red Mill Vital Wheat Gluten. I use it for one thing, chicken fried
steak. You have to go lower heat as it scorches at a lower temp than
flour, and it isn't *as* crispy, but almost, and the flavor is
excellent. Just like the coconut flour, it's a little carby, but you
don't use a lot of it just dredging.
I associate coconut with sweet, rather than savory. Heck, I'm a
middle aged Euro-American. For all I know, coconut flour might make
an excellent coating for frying meats. I should pose the question to
the cooking newsgroup."

I'm not familiar with using coconut in savory applications. I'll pass
on constructive suggestions, and learn something from them myself.

--Bryan