Living Rawesome Day #285 Coconut Wrappers pg. 60 entertaining in the raw
May 4, 2010
I was counting my recipes that are left in the 2 books and I have about 40 complete recipes, so hopefully I will finish both books in the 365 days. The recipes that I was intimidated with at first seem so easy now. I guess the timing just wasn’t right. I had to build confidence in the kitchen first. Confidence has definitely come over the last year of my life.
I have been waiting to do this recipe for a few days but was out of coconuts. I went to the store and they were on sale today, after seeing the lovely coconuts, there was no question about my recipe of the day. It is similar to the other dumpling recipes. I was reading in the book that this recipe became an instant classic of MK. These dumplings look modern and elegant. I feel like I should be wearing red lipstick and a beautiful black dress when I try these. I will serve these to as many people as I can.
Black Sesame Dumpling Ingredients
young coconut meat
black sesame tahini (I soaked black sesame seeds, strained then added oil and placed in blender)
salt
White Coconut Dumplings Ingredients
young coconut meat
salt
Blend ingredients in Vita-mix until smooth. Spread very thin on dehydrator Teflex sheets and dehydrate 3-4 hours. Remove from Teflex and invert onto a cutting board. Trim edges evenly. Cut into 9 squares. Repeat for white dumplings.
I know just where to get the chives for these. Skoors has them, and they are so flexible. Yippy! Thanks Stephanie for noticing that I messed up the “chives” last time 
Be like the flower, turn your face to the sun.– Kahlil Gibran