First, prepare the coconut by opening it and removing the meat:

Pierce one of the three eyes/indentations with a drill, screwdriver or hammer and nail. Drain the liquid.

Break open the coconut by striking it with a hammer or mallet.

Carefully pry the white meat away from the shell with a knife.

Peel off the thin brown skin covering the coconut meat.

Then, extract coconut milk that you'll strain out, keeping the dried pulp:

Chop the coconut meat and blend with 4 cups of hot water (boiling water works best).

Let the mixture cool slightly, then pour it into a nut milk bag or through a fine mesh strainer lined with cheesecloth.

Squeeze out the milk, reserving the strained coconut pulp.

Next, thoroughly dehydrate the pulp:

Spread evenly on a baking sheet lined with parchment paper.

Bake at 170°F for 45-60 minutes, stirring occasionally, until completely dry.

Let cool completely before proceeding.

Lastly, grind the dehydrated coconut pulp into a fine powder:

Place the dried coconut pieces into a dry food processor or blender.

Blend or pulse into a smooth, fine powder, about 1-2 minutes.

Avoid overprocessing as it can make the powder oily.

And that's it - you now have fresh, flavorful DIY coconut powder!