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Coconut wraps folded into a samosa.

Coconut Wraps

Naturopath Lauren Glucina
Stuff these raw coconut wraps with spiced turmeric potatoes and you're onto a winner! Makes 8 wrappers. Note these need to dehydrate for 9 hours.
5 from 1 vote
Prep Time 30 minutes
Dehydration time 9 hours
Total Time 9 hours 30 minutes
Course Main
Cuisine Raw, Vegan
Servings 8
Calories 354 kcal

Equipment

  • Dehydrator

Ingredients
  

  • 800 g coconut meat/flesh about 4 coconuts

Instructions
 

  • Crack your fresh coconuts and drain the liquid out, set aside.
  • Use a spoon to scoop the flesh out, placing it in a sieve.
  • Pick the coconut flesh over, removing any debris, then rinse well.
  • Add to a blender and blend till smooth, adding reserved coconut water as you go if the coconut meat was a bit hard. The mixture should end up just a little firmer than yoghurt in texture.
  • Scoop two cups’ worth of the mixture over a dehydrator tray lined with a teflex sheet. Use a spatula to spread the coconut evenly and smoothly – be careful not to spread too thin, otherwise it will crumble and tear as some of the water eventually evaporates off.
  • Repeat with a second tray.
  • Place in dehydrator and dry for 6-7 hours at 115˚F. At this point, you’ll want to carefully flip them over to dry the underside.
  • Once flipped, dry for another couple of hours max – the trick is to pull them out when they are still a little supple/pliable and not completely dried, otherwise they’ll crack when you go to fold them.
  • Remove from dehydrator and cut into strips (four strips per tray, 8 in total).
  • Place a spoonful of cold and spiced potato mixture in the bottom centre of each strip, then roll into a triangle shaped samosa.
  • Serve with a fresh garden salad!

Notes

Reserve the liquid coconut water from one or two of your freshly cracked coconuts. If the flesh inside is particularly hard, you will be needing to add water to facilitate the blending.

Nutrition

Calories: 354kcal
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