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In the bowl of a food processor, combine the flour, coconut, diced butter, sugar and salt. Pulse to form coarse crumbs.
Gradually add the water, a tablespoon at a time, pulsing each time. Use only as much water as needed for the dough to hold together when gently pressed between your fingers.
Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. Pull the plastic wrap around the dough forcing it into a rough flattened round with the pressure of the plastic wrap.
Chill for 30 minutes to an hour before rolling.
Unwrap the round of coconut dough and put it on a lightly floured board. Flour the rolling pin and your hands.
Roll the dough out into a circle about ⅛ inch thick. Occasionally lift the dough with a board scraper to check that it is not sticking and add more flour if needed.
Trim to a 12-to-13-inch circle.