Raw Coconut Hand Cones
By Shanna Jade
Yield 4-6 servings
Download Recipe
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
Method:
- Empty the package of coconut meat + water into a high speed blender and blitz until smooth.
- 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.
- 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).
- 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.
- Arrange on a serving platter, squeeze 1/4 of a lime for each four cones on the platter. Then, sprinkle them with sesame seeds.
- Serve with extra lime quarters.
