AuthorKira Love
The flesh of 1 young coconut
Flesh of 1 large mango
Pinch Himalayan salt
Chopped coriander
Creamy Thai Dipping Sauce
¼ raw cashews
1 Juice of lime
½ long red or green chili
1 tbsp maple syrup
1 tbsp fish sauce, or to taste (use tamari sauce if keeping it vegan)
A little filtered water, if needed
1
Blend coconut flesh, mango and salt until smooth. Stir in chopped coriander. Spread over sheets quite thinly but ensuring there are no translucent sections, and dehydrate for about 6 hours at 50 degrees to maintain colour and living enzymes.
Creamy Thai Dipping Sauce
2
Blend all ingredients until smooth, adding a little water if needed.
CategorySnacks
Ingredients
The flesh of 1 young coconut
Flesh of 1 large mango
Pinch Himalayan salt
Chopped coriander
Creamy Thai Dipping Sauce
¼ raw cashews
1 Juice of lime
½ long red or green chili
1 tbsp maple syrup
1 tbsp fish sauce, or to taste (use tamari sauce if keeping it vegan)
A little filtered water, if needed
Directions
1
Blend coconut flesh, mango and salt until smooth. Stir in chopped coriander. Spread over sheets quite thinly but ensuring there are no translucent sections, and dehydrate for about 6 hours at 50 degrees to maintain colour and living enzymes.
Creamy Thai Dipping Sauce
2
Blend all ingredients until smooth, adding a little water if needed.