After making your own home-made coconut milk this is what you do with the squeezed out pulp.
Spread the remaining pulp onto a baking sheet covered with parchment paper. Spread evenly and bake in the oven at 100°C until dried.
Blitz in a blender until powdered and the result gives you gluten free flour.
Note that when using it in baking it absorbs a lot of liquid so recipes often call for small amounts and additional eggs are used for binding.