Are you tired of raw food recipes that are complex, filled with ingredients you have to travel to Tibet for, and which, in the end, often don’t taste all that good?
Well, your luck is about to change.
Here’s a gourmet-quality dessert recipe that’s quick, simple, and delicious. All you need is a blender, a dehydrator, a sweet tooth, and, if possible, a starry-eyed companion to fawn over your food-preparing prowess.
- One or two young coconuts (Thai is best)
- Two cups of raspberries
- One big mango
- A handful of blackberries or mulberries
First we’ll make the crepe base. Here’s how:
Step One: Drain the water from the coconuts and set aside. You should have at least one cup.
Step Two: Crack the coconuts in half and scoop out the spoon meat into a blender.
Step Three: Add some of the coconut water to the coconut meat and blend on low to homogenize the mixture. If the contents seem overly thick, slowly add in more liquid to achieve a soupy texture. Don’t obsess over the viscosity, though, because this isn’t rocket science and the recipe will still come out great. Seriously, you can’t lose here. Drink the remaining coconut water. Yum.
Step Four: Pour the mixture onto a couple of lined dehydrator trays. If you’ve got a fancy model with Teflex sheets, use those. If you don’t, simply cover your trays with wax paper first. Spread the mixture out gently to about a 1/8-inch thickness. Again, a bit thicker or thinner won’t ruin things. If your coconuts were big you might need to use more trays. Not a bad problem to have.
Step Five: Dehydrate at a low temperature (95 to 105 degrees) for a few hours. Check occasionally to see how things are coming along. When the crepe is solid enough to hold together, flip it over and peel off the Teflex sheet or wax paper and resume dehydrating for another thirty to sixty minutes. What you’re going for here is a reasonably firm texture, something between a fruit rollup and a fried egg. Wait, did I just say that?
Now it’s time to make the fruit filling and assemble your crepes. This’ll go quick.
Step Six: Place half the mango along with the raspberries into the blender and pulse until you’ve got a thick sauce. Cut the other half of the mango into bite-sized cubes.
Step Seven: Arrange the coconut crepe on a serving plate and fill the inside with about a quarter of the raspberry-mango mixture and some mango cubes. Fold the crepe closed. Do your best here; the exact shape of the crepe isn’t all that important. Bonus points if you’ve got mad origami food skills and can shape little hearts or woodland creatures.
Step Eight: Smother the crepe with another quarter of the mixture and garnish with a few mango cubes and some blackberries or mulberries. Repeat steps seven and eight to make a second crepe.
And that’s it. I recommend you don’t assemble this dessert until just before you eat it since the liquid in the sauce will begin to rehydrate the crepe. If you’re feeling creative, mix and match your own fruit blends. You just can’t go wrong.
Drop me a note and let me know how yours turned out. As always, eat more fruit.