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Raw Red Pepper and Coconut Wraps

Author - Gena Hamshaw


  • Meat of one young Thai coconut about 1 cup
  • 1 large red bell pepper chopped roughly
  • 1/4 cup flax meal
  • 1/2 teaspoon sea salt or 2 tablespoons coconut aminos or tamari
  • 1 pitted date
  • 1/2 cup coconut water and extra as needed


  • Blend all ingredients together in a high speed blender till totally smooth. If it's super thick or pasty, add a little more water.
  • Spread the mixture onto a single Teflex-lined dehydrator sheet and dehydrate at 115 degrees Fahrenheit for four or five hours, or until the top is relatively firm and dry. Place another sheet on top of the wrap, flip the two sheets over, and then peel the Teflex off of the bottom side of the wrap to expose it and continue dehydrating. Give it another four hours, or as long as it needs to be still pliable, but totally firm.
  • Cut the finished sheet in half. Makes 2 wraps.