Coconut Wraps

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How I love young coconuts, let me count the ways.
Young coconut water is quite possibly my favorite drink; cool, refreshing, lightly sweet with just a hint of natural salt.  When you enjoy young coconuts as often as I do, you get  creative and resourceful in finding ways to use the coconut meat inside.  I slice it into noodles to make raw food recipes for pad thai or soba.  I blend it in the Vita-mix to make a cream base for ice creams, custards and frosting. But one of the more unique ways I use the coconut flesh is to make wraps, crepes, and a raw version of pastry.

Depending on the final use for the wrapper, the result can be neutral or sweet. Use neutral Coconut Wraps, in raw food recipes for for Thai or Vietnamese Fresh Spring Rolls, or Egg Rolls.  The Sweet Coconut Wraps work well as crepes or fruit wraps (love them stuffed with fresh mango slices) .  I also use this mixture for my raw food version of baklava (as featured in the photo above), instead of filo dough with butter.

Coconut Wraps
Ingredients:
2 cups young coconut meat
pinch Himalayan Sea Salt
coconut water – GO SLOWLY – adding just enough water to reach a thick cream consistency

Blend until completely creamy smooth. Pour the mixture onto a Dehydrator tray lined with a Teflex sheet.  Spread as evenly as possible and shoot for less than an 1/8 inch thickness.  Dehydrate until the wrap is dry but still pliable.

Sweet Coconut Wraps or Crepes
Ingredients:
2 cups young coconut meat
2 tablespoons agave, maple, yacon syrup or raw honey
coconut water – GO SLOWLY -  adding just enough water to reach a sour cream consistency

Blend until completely creamy smooth. Pour the mixture onto a Dehydrator tray lined with a Teflex sheet.  Spread as evenly as possible and shoot for less than an 1/8 inch thickness.  Dehydrate until the wrap is dry but still pliable.  If you want a filo-dough -like flakiness to the pastry , dry the sheet until it flakes.

TIP: if you want a flaky pastry-like result.  Cut the pastry into the correct size pieces while it is pliable, then continue to dehydrate until it flakes.  That way the whole thing won’t crumble when you go to cut it into individual servings.

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  • http://www.superheroactivation.com Jill

    Hi there! I am interested in adding veggies (mostly for color, and added nutrition) to these wrappers and using them as the outsides of ravioli. Have you had any luck with adding ingredients beyond the coconut, or does that mess up the integrity of the sheet? Thanks so much for having such a great site!

  • http://www.thedeliciousrevolution.com Joy

    YES! You can, but they will tear the wrappers, more accurately stated, they cause weak points where the wrap will tear. The cure to that is to blend them or, at the very least mince the additions. Something soft like chives works well without blending it in and adds texture, color and taste.
    One warning with these, they won’t hold up, so roll ingredients in them just before serving or serve them along side like you would warm tortillas.
    Enjoy!

  • Tina~

    HI!
    Have you tried making these with dried coconut – possibly soaked in coconut water for a bit to
    rehydrate? It’s hard to find fresh young coconuts here.

    Thanks,
    Tina

  • http://www.thedeliciousrevolution.com Joy

    Tina,
    Young coconuts are a treasure that are not easy for all of us to find. My first suggestion would be to call or visit an Asian market in your area. Whereas Whole foods sells young coconuts for $4 each, Asian markets generally sell cases of 9 for $10. If you can’t find them, or find them for a price you are willing to pay, try organic coconut milk & dried coconut blended together until you get the same sour cream consistency mentioned in the recipe above. Fresh is better, but that will do in a pinch.

    Thanks for the comment,
    Joy

  • Marty

    Hi Joy, thank you for your post!!! I’ve been looking for a good coconut wrap recipe, since pure wraps aren’t readily found where I live.
    I don’t have a dehydrator *YET*, but can’t wait to try the recipe… Any advise on using a baking sheet with parchment paper?

    Marty

  • http://www.thedeliciousrevolution.com Joy

    Marty,
    Thank you for your kind words and for being a part of the healthy conversation here at The Delicious Revolution.com. As for trying this recipe with parchment paper on a sheet in an oven, I’d would pass on that option and I’ll tell you why. Something like the kale chip recipe will be ok in the oven. The flavor profile is altered because the kale takes on a roasted flavor- but over all it is still good. With this recipe, the coconut is such a delicate flavor and the wraps are challenging enough to remove from a Teflex sheet, that I think both the flavor and the process would be ruined by the oven. If you need a raw wrap with no dehydrator, try paper thin sliced jicama (soak in water) or cucumber (lay thin slices in a row until you have a wide enough wrapper).

    Joy

  • Marty

    Thank you Joy so much for the advise!! I’d hate to have my wraps ruined by the oven. Great idea about using a Jicama.

    M

  • Nikol

    Hi your recipe doesn’t say how many wraps it makes or how big of a sheet? My second question, how many cups of coconut meat generally come in a coconut? And what is the difference in making wraps with young coconuts or regular?

    Thanks

  • http://www.thedeliciousrevolution.com Joy

    Nikol,
    This recipe makes one texflex-lined tray in the Excalibur Dehydrator (which is BY FAR the best dehydrator). How many wraps that makes will be determined by the size you cut them into.
    The difference between using young coconut meat and dried coconut is that the meat of the young coconut is much softer, therefor is blends into the creamy, smooth batter required to make the wraps paper thin.
    Thanks for your questions!
    Joy

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