Category:
Side Dishes
Seasons:
January, February, March, April, May, June, July, August, September, October, November, December
Gluten-free tortillas
For 6 Person(s)
2 cups young thai coconut meat (3-4 coconuts)
1/4 cups fresh spring water
1/4 cups cilantro leaves (no stems), rinsed and minced
1 teaspoons coarse ground black pepper
1 pinches Himalayan crystal salt
Daily Juice Café's Coconut Cilantro “Rawtillas” Directions
Begin by washing, de-stemming and mincing your cilantro.
Open the coconuts with your cleaver or other heavy knife. Pour all of the mineral-rich coconut water into a pitcher for drinking later. Take a spoon and scrape the meat out of the coconuts. Be sure to remove any bits of husk that may remain.
Combine the coconut meat, spring water, salt and pepper in a blender. Blend this until it is creamy and you can’t see any visible chunks or grit from the meat.
Pour the batter into a bowl and stir the minced cilantro in.
On a teflex dehydrater sheet, spread 2 oz of the batter using your tablespoon or 2 oz. ladle. Smooth them out into 5 1/2 inch circles. Make sure that they are even across the top, and don’t have any holes so that they will cook evenly.
Dehydrate for four hours at 115°, then flip them using a spatula to scoop up any remaining batter. Dehydrate another 4 hours, or until they are dried all the way through. Enjoy this raw food, Austin-style.
