So I make it myself. It’s really pretty easy, but when I’m done making it, I’m left with a soggy mound of coconut meal. What do I do with that? Make coconut flour, of course! Pretty simple – and super cheap!

• 1 c. unsweetened shredded coconut
• 4 c. filtered water
• a blender
• a wire-mesh strainer
• a spoon
• a dehydrator, or oven that goes really low (115-120 degrees)

1. Make coconut milk. Place coconut and water in a blender. Turn to high and blend for about 4 minutes. It will be warm and foamy.
2. Strain coconut milk through wire mesh, making sure to press out all the liquid.
3. Spread coconut meal out on a dehydrating rack and dehydrate at 115-120 degrees until dry (about 10 hours). If your oven goes super-low, spread it out on a plate and dehydrate it in the oven.
4. (If you’re using an oven and are like me [i.e. suffer from mommy brain] make sure to leave yourself a note that your coconut flour is in the oven, so you don’t absentmindedly preheat it for something else and burn your flour.)
5. Gently scrape dry coconut meal off the rack or plate and into a (very dry) blender. Pulse for a few seconds until coconut meal is about the consistency of cornmeal. Store covered, in the fridge.
6. Use in any recipe that calls for coconut flour!