1. Start by cutting the watermelon into small pieces and remove any seeds to ensure it's safe for your baby.
2. Place the chopped watermelon into a blender or food processor.
3. Blend the watermelon until it becomes a smooth puree. This may take a minute or two, depending on the ripeness of the fruit.
4. Add the coconut flour to the watermelon puree. Blend again until the mixture is fully combined; this should take about 30 seconds.
5. Now, add the peanut butter to the mixture. Blend until you achieve a smooth, creamy consistency.
6. If the puree is too thick, you can add a little water to reach the desired consistency for your baby.
7. Once well blended, transfer the puree to a bowl or baby food container.
8. Allow the puree to cool if it’s warm from blending, and serve it to your baby at room temperature.

Summary:
This Watermelon Coconut Peanut Butter Puree provides a nutritious and delicious breakfast option for babies aged 4-10 months. Watermelon is hydrating and packed with vitamins, coconut flour adds fiber and a unique taste, while peanut butter offers healthy fats and protein. Always make sure that your baby has been introduced to these ingredients separately before combining them in a dish, as peanuts are a common allergen. Store any leftovers in an airtight container in the refrigerator for up to 24 hours, or freeze individual portions for up to one month. Be mindful of any signs of food allergies when introducing new ingredients.

Storing Options:
Store any leftovers in an airtight container in the refrigerator for up to 24 hours, or freeze individual portions for up to one month.

Possible Side Effects/Allergies:
Always make sure that your baby has been introduced to these ingredients separately before combining them in a dish, as peanuts are a common allergen.