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.