I ended up making something else coconutty because I didn’t have any unsweetened dried coconut around.
However, if I did have it, I would have passed it through my juicer (http://www.amazon.com/Samson-GB9001-Electric-Wheatgrass-Juicer/dp/B000E48LGC). Then I’d have mixed it with ... well ... something, anyway, depending on how thick I wanted it. This is what I use to make nut butters. You just pass the nuts (or dried coconut or whatever) through it (1st time is nut flour) ... and again ... and again (and, sometimes, again), and you’ve got the smoothest stuff imaginable!
If you use one cone (with the holes) you get the juice out the bottom and the pulp out the front. If you use the cone without the holes, everything is crushed and comes out the front. Repeated action crushes it more and more, heats it slightly, which helps it get smoother.
It’s great for making crushed tomatoes, also. I’ve also chunked up apples, frozen them, and then put them through this same way with raisins, dates and brown sugar (all mixed together) and you get an awesome “ice cream.” Frozen banana chunks are great too as “ice cream.”
You might really like one of these. Saves money in the long term, I think. For example, an 11 oz can of hazelnut paste (I have to order) is $11. But so is 16 oz organic hazelnuts—non-organic, which I couldn’t find, are no doubt cheaper. Three times more nuts for the money (16 oz vs. 5.5 oz in the praline paste when you consider the sugar)! I used my own hazelnut butter in my recent caramel SMBC to make praline SMBC, and it was fabulous and perfectly smooth!!!
No affiliation or anything, plus I believe you can probably use any auger-style juicer (these are the kind that look like this—a sort of “ray gun” appearance). You can’t use the centrifugal juicers (the ones that spin, rather than crush), though, because they only juice. I’ve had mine for 6 years now.