2 ripe coconut
1 lt water
Crack the coconut shells and shred coconut meats in a bowl.
Put shredded coconuts and water in a food processor and blend for 4 to 5 minutes. Pour the contents of the blender through a cheesecloth. Collect the milk in a bowl placed beneath the cheesecloth and use the pulp for flour.
Put the coconut pulp to the baking sheet. Spread the strained coconut pulp out over the parchment paper , forming it into a flat, even layer.
Use a knife or fork to break up any large chunks of pulp. The layer of coconut should be as thin as possible. Bake the pulp at 50 degree for 30 min until it feels completely dry to touch. After let it cool off for 1-2 minutes. If it feels perfectly dry, the coconut is ready. If not, you can leave it sun-dry for 2 days.
After transfer the dried pulp to a food processor. Blend on high until it appears finely ground. Keep it stored in a cool and dry area.