Coconut ‘rice’ Wrappers




  • Coconut ‘rice’ Wrappers: 1 Cup Young Coconut Meat 1/2 Cup Coconut Water 1/4 Cup Flax Meal (Optional) Pinch of Salt Filling: Butter Lettuce Cucumber, thinly sliced Scallions, thinly sliced lengthwise Bean Sprouts Star Fruit, thinly sliced Basil Cilantro Mint Leave Nuoc Cham (spicy citrus dipping sauce): Lime, Juiced 1 1/2 Tablespoon Nama Shoyu 3 Tablespoons Water 1 Serrano Chili, minced 1-2 Cloves Garlic, minced 2 Teaspoons Agave 1/4 Teaspoon Salt


Step 1

For the Coconut ‘rice’ Wrappers: 1. In a Vita Mix or high speed blender, blend everything until completely smooth. 2. Now comes the tricky bit. You should be able to make four wrappers on each teflex lined tray of your dehydrator, unless you want to make one huge wrapper on each tray- it’s your choice. 3. Pour out 2-4 tablespoons of the coconut custard and spread out thin with a spoon or spreader/spatula. Dehydrate at 105- 110 degrees until completely dry, 6-12 hours. 4. When they are done, you will be able to peel them off of the teflex sheet. For the Filling: 1. There are no rules here. You can put whatever you want in the wrappers. 2. Fill the coconut wrappers with the veggies. If you are using the coconut wrappers, be warned that they will get soggy quite quickly. 3. It’s best to roll them as you are eating them. If you are using the lettuce as your wrapper, it won’t be an issue. For the Nuoc Cham (spicy citrus dipping sauce): 1. Whisk all the ingredients together. This is your dipping sauce.

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