To make the coconut flour, in a blender or a food processor, blend coconut meat and water for a minute at least. 

Now take a big bowl and put the mixture in it. Place a muslin cloth over it. Use the cloth to drain the mixture and squeeze out the liquid. If you're wondering what the liquid is, it is nothing else but coconut milk. Keep it aside as you can use this as a substitute for regular cow milk if you're vegan. You can also add it as an ingredient to your desserts, soups, and pasta. 

Meanwhile, squeeze as much water as you can, and the remnant inside the cloth is moist coconut flour. 

Given that the flour has a lot of moisture in it, take a parchment paper and spread the flour over it in a thin layer.  Bake it at 300 degrees Fahrenheit for around 18 minutes.  

If you don't have an oven, you can feel free to use a skillet on a low flame. Spread the flour in it and keep stirring it till all the water has evaporated. Ensure that the flour doesn't turn brown. If the flour turns brown, it means that it has burnt and burnt flour is of no use. 

Once done, keep the flour for drying. If after drying, you still find it coarse, grind it more till it forms a fine texture. To get a very fine mixture of the coconut flour, you need a powerful grinder or food processor. 

This flour can be stored for 3 weeks in an airtight container. It, however, needs to be refrigerated.