When wheat flour isn't an option in baking, whether that is due to a gluten allergy or a low-carbohydrate lifestyle, coconut flour is a viable alternative to a certain degree--plus, it's high in fiber. Coconut flour cannot be substituted cup for cup with wheat flour, as the resulting texture of the baked good is far too dense. Store-bought coconut flours, such as from Bob's Red Mill, can be more expensive than wheat flour. So instead of purchasing it, make your own coconut flour from coconut flakes while also making a byproduct of fresh coconut milk.
The coconut flakes can be substituted with fresh coconut meat.
Make a smaller batch of coconut flour by using smaller amounts of water and coconut in a 4:1 ratio.
Add honey to the coconut milk if you prefer a sweeter taste.
If the pulp starts to turn brown in the oven, then turn the temperature down, as the coconut is baking instead of drying.