Coconut Wraps

Serves 4

Meat of 4-5 young white coconuts (reserve the water)
Salt & white pepper
2 tsp psyllium husks

Place the coconut 'meat' and enough water to cover it in a blender and blend until it is smooth and pourable like a batter.

Add more coconut water if needed. Season with salt and pepper.

Just before dehydrating add psyllium husks and stir well to avoid lumps.

Spread on a lined dehydrator tray to around 3mm thickness making sure to spread evenly and right into the corners.  Dehydrate at 43 C for 1 hour then score into shapes. Continue to dehydrate for a further 3-4 hours or until they are dry and still pliable. You may need to flip it over, remove the baking paper and dry out the other side completely.  These will last for months if wrapped well and stored in the fridge

Serve with raw falafel, salad things or humus (white bean or chickpea) or nut cheese.


Share this post

Leave a comment


Email address

This is never shown to the public.