In a large mixing bowl, combine the rice flour and Yara Fresh Grated Coconut. Mix them well. Gradually add water to the mixture while continuously stirring. The goal is to make a slightly moist, crumbly texture. Be careful not to add too much water; you want the mixture to hold its shape when pressed together. Add salt to taste and mix it into the flour-coconut mixture. Now it’s time to steam the pittu. There are specialized pittu steamers available, but you can also use a regular steamer with cylindrical molds. If you don’t have either, you can improvise by using a large pan with a perforated plate or a colander on top of a pot.  Place a layer of grated coconut at the bottom of the steamer or cylindrical mold. This helps to prevent the pittu from sticking. Add the rice flour-coconut mixture in layers, alternating with layers of Yara Grated Coconut. Make sure to press down gently after each layer to create a compact pittu. Cover the steamer or mold with a lid and steam for about 10-15 minutes or until the pittu is cooked through. You can test the doneness by inserting a toothpick or skewer into the pittu; it should come out clean. Once the pittu is cooked, remove it from the steamer and let it cool slightly. To serve, gently loosen the pittu with a fork or spoon and transfer it to a plate. Rice flour coconut pittu is traditionally enjoyed with coconut milk, curry or a chutney.