Preheat oven to its lowest setting (for me, that was 170 degrees F)

After making coconut milk, take the coconut pulp in a cotton cloth (cheesecloth, towel, shirt, etc.) and squeeze as much liquid out as possible. Spread this pulp out on a baking sheet, separating as much as you can so that it dries out quicker.

Cook until completely dried, occasionally stirring, mixing, or shaking to help promote air flow. Depending on your oven settings and the amount of liquid initially squeezed from the pulp, this may take from 45 minutes to a few hours.

When COMPLETELY dry, transfer the dried coconut pulp to a DRY blender and pulse until ground into a fine powder.