Place coconut into TM bowl and mill 10 sec/speed 10.
Add hot but slightly cooled water to TM bowl to 1L mark. Blend 2 min/speed 10.
Pour mixture through nut milk bag and squeeze out solids. Spread solids across a paper lined baking tray.
Use milk or cream (as it cools it will seperate) as directed in recipes of choice. We like to add a pinch of salt and a dash of vanilla extract to our coconut milk to balance out the taste.
Place coconut on tray into a cool oven set to 160°C and dry bake for around 10 minutes. Reduce temperature to 100°C and continue to dry out until completely dry. You can either mill it again at this stage prior to storing in an airtight container, or just store as is. This is your coconut flour and can be used in recipes as directed.