Boil kettle and leave to cool for at least five minutes
Place coconut in a glass jug, bowl or directly in the blender
Add water to the coconut and leave for 1-2 hours
Blend together for 1-2 minutes
Strain into a clean jug through a nut milk bag, muslin or fine mesh sieve, squeezing the bag to remove as much liquid as possible. Decant into a bottle or jug and store in the fridge for up to 3-4 days.
Spread your leftover desiccated coconut onto parchment paper on a baking tray and dry in a cool oven at 120°C for around an hour (or until dry).
Put the dry coconut into a food processor and blitz until it is a fine powder. You probably won’t get it quite as fine as commercial versions but it can be used in exactly the same way. Store in an airtight container.