Coconut flour can be really expensive, especially the organic stuff, but I recently discovered how to make your own. It’s not only really easy, it’s also dual purpose. You start with a cup of shredded coconut and 2 cups of very warm water. You let it sit for about half an hour and then blitz it in whatever type of food processor or blender you have. Then you let it sit for a while longer and then blitz it again. After this you sieve it through some muslin cloth or a nut bag. The liquid component is your coconut milk (mine went into a curry) and the dry remnants are then dried in a dehydrator or low oven, and then blitzed again, and voila you have coconut milk and coconut flour!