• 2C coconut meat
  • 2T – 1/4C water or coconut water
  • 1t psyllium husk
  • 1t salt


  1. Blend all ingredients in high speed blender, adding coconut water slowly. You don’t want it to be too runny, but just enough to be a nice creamy consistency.
  2. Use a spatula to spread this mixture out over a lined dehydrator tray. Not too thin, not too thick – about 5mm is ideal.
  3. Dehydrate until dry to touch, but still pliable. There’s really no set time frame for this, it’s one of those things that you have to keep checking on! Check after 2-3 hours.
  4. When sufficiently dry, peel wraps off paper and store in an airtight container in the fridge. I usually separate them with baking paper.