I love drinking fresh young coconut water in the mornings, but often don’t know what to do with all the left over coconut meat! These raw coconut crepes are simple to make and can be made advance, because they save up to two weeks in the fridge. For the base of these crepes, you only need few ingredients, but with spices, sweeteners or herbs you can tweak them to suit for nearly any recipe requiring wraps or crepes. Love the versatility of this raw coconut crepes recipe!
Another reason for creating this coconut crepes recipe is: After sharing my banana crepes recipe with you last week, a friend of mine, who absolutely LOVED the picture of it, but is allergic to bananas, wished for something similar. So, if you would like me to share any particular type of recipes, let me know! I love to post recipes you would love to see more. You can leave your comments and ideas down below in the comment section, or send me a personal message. Would love to hear from you. xx
Makes 3 crepes
2 cups young coconut meat
1 cup water
1 -2 tbsp maple syrup
1 tbsp psyllium husk
- Blend all the ingredients till the mixture thickens and all the ingredients are well combined.
- Spread the mixture thinly over 3 covered dehydrator trays (I use baking paper) and dehydrate in 45’C for about 6 hours. You should be able to peel the crepe off the baking paper and they should feel dry to touch but still pliable. If the raw coconut crepes still feels too soft, keep dehydrating till you can carefully peel the crepe off the baking paper.
- Serve these sweet crepes with vegan ice cream or filling of your choice. Store in the fridge. Enjoy!
Optional seasonings for savory crepes (use less sweetener, if any) curry powder, tomato, chili and other spices.