To make homemade coconut flour, squeeze coconut milk out of the coconut flakes or shreds, separate the pulp from the milk, and dry the pulp in an oven. Finally, grind the dry pulp to a fine texture.
To make homemade coconut flour, use store-bought coconut flakes that are unsweetened or a fresh coconut. If using the latter, break the coconut, remove the white-colored meat within, and shred it.
To squeeze the milk out of the coconut flakes or shreds, soak them in water for a few hours. Keep a 4-1 ratio between the amount of water and coconut flakes or shreds used. Then, blend the coconut shreds or flakes along with the water in a food processor until the mixture turns smooth.
Now, filter the mixture through a piece of cheesecloth. Squeeze the cloth while straining to separate the maximum amount of coconut milk. Store the milk in a refrigerator. Place the pulp on a baking tray and dry it in an oven at 200 degrees Fahrenheit. Ensure that the pulp does not turn brown in color. If this happens, lower the temperature of the oven.
When the pulp is completely dry, put it in the food processor, and grind to a coarse or fine texture. Store in a dry and cool area.