WARNING: this. is. so. good.
I have been playing with this idea for quite some time but I never brought it to life because I can’t bear to part with a juicy ripe mango without first devouring it and I can’t handle the thought of not eating coconut meat straight from the coconut.
Finally, I did it anyway. And BOY am I glad I did. This was so simple and pretty easy and was THE BEST raw wrap I’ve ever had. Even my hubby loved it and he hates anything that comes from the dehydrator! (#hashtaghubbyapproved)
If you do not have a dehydrator then my heart aches for you only because you will not be able to make this. I do not think a dehydrator is worth the money in a raw kitchen .. sure, it’s a neat gadget but most of the food coming out of it isn’t thatgreat and isn’t truly fresh and raw like I believe in, anyway. Every once in awhile, though, I get my money’s worth. It’s usually in the form of kale chips. This time it was a wrap.
If you’re like me and you do not own some serious coconut-opening tools then use a chef’s knife and open a coconut like the video demonstrates below.
I lined my wraps with myturmeric sauceand julienned cucumber and carrot, sliced green onions, fresh lettuce, and a couple slices of avocado. I served an enormous salad alongside it that had a head of romaine lettuce, cherry tomatoes, green onion, diced cucumber, and a couple tablespoons more of turmeric dressing.
Mango Coconut Basil Wraps
makes 2
Ingredients
- 1 juicy mango
- 1 cup young coconut meat
- handful fresh basil
Instructions
- Add the mango to your high speed blender.
- Take your coconut meat and chop it up finely (this helps the blender) and add to the blender.
- Blend on low to incorporate the ingredients.
- Increase the speed and use your tamper to push the ingredients down.
- Blend on high until everything is completely smooth. Pour into a bowl.
- Cut your fresh basilchiffonadestyle and add to the mango-coconut mixture.
- Stir everything together and then spread onto a Teflex sheet for the dehydrator.
- Dehydrate at 105 degrees until dried but still flexible.
- Peel off the liner and use as a wrap!
YUM! I hope you get to try this out and experience the bliss that is in a wrap.
xo
Similar Posts
RECIPE: homemade pb cups
Byrealrawkitchen
I never really got on the peanut butter bandwagon as a kid. I hated PB&J and…
RECIPE: cream of broccoli soup
Byrealrawkitchen
Vibrant, beautiful, pure life force energy … Cream of Broccoli Ingredients 3 cups water 1 cup…
RECIPE: Cayenne Cacao Goodies
Byrealrawkitchen
Cacao and cayenne go together so deliciously that I thought I’d experiment a bit with it….
RECIPE: clean pumpkin pie
Byrealrawkitchen
The time has come: It is pumpkin season. I’ve never really understood the craze and I…
Coconut sugar simple syrup that goes with everything
Byrealrawkitchen
An easy, delicious, rich simple syrup that won’t spike your blood sugar levels. Try my coconut sugar simple syrup recipe and mix with your next iced coffee, ice cream, pancakes, and more!
Product Review: Excalibur Dehydrator
Byrealrawkitchen
When I first went raw, I wasn’t sure where to begin when it came to kitchen…
I see young coconut meat in so many raw recipes, but I never find it. What could I use instead?
Reply
This looks so beautiful and tasty!! I bet all those flavors together must make one nice wrap, time for me to get a dehydrator!
Reply
Oh my goodness it is just divine. I'm not a huge advocate of a dehydrator because they aren't all that necessary BUT if there ever was a recipe worth owning a dehydrator over, this is it! So delicious. Let me know if you get to make it!
Reply
Hi Liane! Oh nooo!! You're right, it's a huge staple in many raw food diets. There are some online places that you can order frozen coconut meat but that can get a bit pricey. I've also heard that some Asian markets sell frozen coconut meat so that may be an option. As for substitutions, the best I can think of right now is using dried, desiccated coconut that is unsweetened. If you process that with a bit of water until it's a paste I imagine it would spread and dry in a similar way (flexible and with a similar taste). Try it out and let me know how it works! I hope it works out well for you!! 🙂
Reply
These look amazing. I'm so making these!
As an aside… desiccated coconut won't work because it's generally derived from the flesh of a mature coconut, which is drier, denser, and higher in fat than young coconut meat. Once it's (re)dehydrated it won't be as flexible.
Reply
Thank you so much for this information! I really had no idea and so I was just throwing out an idea, but I'm glad to have additional opinions and information because mine was mostly uninformed and a hopeful guess 🙂 I really wonder if there is a good substitute for fresh coconut meat?
Reply
which dehydrator do you use? i have one of those round ones, but find it is useless as most things i want to make are square(ish) shaped. can you recommend one?
Reply
I use an Excalibur.. if you check out my Amazon store/recommendations you can see the exact one I prefer .. click on the "shop" tab up top and then look under the major appliances section. The dehydrator is listed there 🙂
Reply
About how long do you need to dehydrate this?
Reply
I'm using a Thai coconut, I'll let you know how that turns out.
Reply
I am really anxious to try this! So happy I stumbled across this recipe and your site <3
Question tho: I'm sure I'm over complicating this, but is it 1 juiced mango or 1 juicy mango? Can't tell if I am supposed to add the mango "meat" to the blender or just the juice.So, excited about trying this!! Off to browse the rest of your site! 😀
Reply
I’m confused by the first ingredient… 1 juice mango… does that mean juice of one mango? 1 Juiced mango? Let me know as I’m itching to try this!
Reply
Hey, Sara! I meant 1 ‘juicy’ mango! Sorry for that typo 🙂 Please do try it! It’s sooooooo good
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
