Coconut Wraps

317 Flares Twitter 0 Facebook 55 Pin It Share 262 Google+ 0 Email -- Filament.io 317 Flares ×

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.

Subscribe

Subscribe to our e-mail newsletter to receive updates.

, ,

317 Flares Twitter 0 Facebook 55 Pin It Share 262 Google+ 0 Email -- Filament.io 317 Flares ×