Cut the "bowl" or stem portion of the the dandelion flower, leaving just the petals. You can use your hands to pluck it off too.
Place all of the dandelion petals in a small bowl and pour 1/4 cup very hot water over the petals. Allow to steep for 1-2 minutes.
In a small sauce pan, whisk together flour, salt, and cream of tartar.
Add remaining water, coconut oil, and flower petals with water.
Cook over medium heat, stirring constantly, until mixture thickens and begins to pull away from the sides of the pan and form a ball, about 3-5 minutes.
Remove from heat and allow to cool. Knead well.
Optional: add a few drops of yellow food coloring or essential oils.
Store in airtight container for 1-2 weeks.
