Rainbow Pepper Coconut Wraps
4.7(915 ratings)Young coconut meat blends into a smooth, pale batter that dries into wraps with a soft, almost tortilla-like feel. They are neutral enough to suit any filling, but crunchy bell peppers and cool lettuce keep things fresh. Cutting each wrap on the diagonal reveals the layers inside and makes them easy to share.
- Hands-on
- 30 min
- Dehydrate
- 8 hr
- Total
- 8 hr 30 min
- Serves
- 4
- Level
- Challenging
Method
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Step 1: Blend the young coconut meat, coconut water, psyllium powder and 1/4 teaspoon salt until silky, then let the batter sit for 5 minutes to thicken.
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Step 2: Spread the batter into four thin 8-inch rounds on lined dehydrator trays and dehydrate at 115F for about 8 hours, until they peel away easily but stay pliable.
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Step 3: Blend the drained cashews with the lemon juice, garlic, remaining salt and a few tablespoons of water into a thick spread.
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Step 4: Lay each wrap flat, spread a generous stripe of cashew spread down the center and cover with a lettuce leaf and a few basil leaves.
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Step 5: Add a handful of red and yellow pepper strips, fold in the sides and roll up tightly from the bottom edge.
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Step 6: Cut each wrap in half on the diagonal with a serrated knife and arrange the halves cut side up on a white plate.
Same technique, different aisle
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