Coconut flour I have read no problems with. It is needed on the Candida diet for baked goods, and it is legal for the Specific Carbohydrate Diet which addresses mostly a small intestine bacterial overgrowth. So you can’t go wrong with it.
Most recipes I’ve seen have around 1/2 a cup to a full cup of coconut flour. I don’t know whether this is to limit the amount of carbs for the Candida, but it’s more likely because the particular recipes don’t need much more.
The Coconut flour’s carb content is pretty much negated by the presence of anti-fungal properties within it. So I think you will need to experiment first by eating a little bit one day, a bit more the next, and more on the third day. If you have no reaction, it’s safe for you.
Bear in mind you may experience a little die-off because of the anti-fungal properties. These should be mild I’d imagine.