Coconut Meat Wraps

 

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What You Will Need:

1 Young Coconut (meat and water)

1 Dehydrator

Method:

Open Coconut 

Use the butt of a big knife and pierce the top of the coconut in a circle around the top. You need to use a bit of force so don’t be afraid to real whack the coconut. You’ll have bits of shell and juice flying everywhere so it can get a bit messy. Once you have pierced all around use the tip of the knife to pop open the top by placing it just under the pierced shell and twisting until the top of shell breaks fully away from the base. 

Pour coconut water into jar or jug (if the water is pink, chuck it, it’s off)

Scoop Meat out

Using a dessert spoon start scooping all the meat out. Don’t forget about the coconut at the top just under the opening.

Place Meat and about 1/4 Cup of coconut water into blender

Blend on high for 3 minutes until it resembles a thick goopy sludge. (You may meed less or more water depending on how much meat you scraped out but 1/4 cup is a good start)

Set your Dehydrator Up (use a pre cut sheet of baking paper or a specialised mat if you have a mesh or slotted base to your dehydrator. Alternatively you could use your oven)

Set Dehydrator to 55c- Set oven to lowest possible setting

Pour sludgy coconut mix onto dehydrator tray or oven tray. Spread evenly to 1/4 inch thick (you don’t want it too thin or thick)

Dehydrate for 3-6 hours (I checked mine at 4 hours and it was still a little sticky so i flipped it and left for another two hours)
The finished product resembles a fruit leather like wrap.
Fill with some fresh organic lettuce, pulled pork or roast chicken, homemade mayo and fresh heritage cherry tomatoes and enjoy
 
Keep Eating Real Food.
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