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Kris Carr

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Raw Coconut Hand Cones

Raw Coconut Hand Cones

Ingredients

  • 1 package of raw young coconut meat (454 grams or more)
  • 1/2 cup water + 2 tablespoons
  • 1 medium papaya
  • 1 long English cucumber
  • 1 bunch of cilantro
  • 2 limes
  • Black sesame seeds for garnish

 

Directions

1. Empty the package of coconut meat + water into a high speed blender and blitz until smooth.

2. Spread the coconut thinly onto two or three solid non stick dehydrator sheets and dehydrate for 6 hours or until dry but still pliable. *Note: To make coconut wraps without a dehydrator, set oven to lowest temperature possible (I used 150 degrees Fahrenheit) for about 4 hours. The key is to make sure the coconut wraps are thin, somewhere between a tortilla and rice paper. They should be cohesive, not goopy or drippy.

3. Once the sheets are ready, remove from the dehydrator and cut into four squares (note: if the coconut wrappers are too dry, spritz them with filtered water through a mister bottle).

4. Peel and slice the papaya and the cucumber into long thin strips. Arrange equal amounts of papaya and cucumber on each of the square coconut wrappers, add a sprig of fresh cilantro and roll into a cone shapes.

5. Arrange on a serving platter, squeeze 1/4 of a lime for each four cones on the platter. Then, sprinkle them with sesame seeds.

6. Serve with extra lime quarters.

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