Lately, I’ve been savoring everything coconut, from coconut water and milk to coconut oil and sugar. And now, I’m onto now coconut wraps. The revitalized health benefits of cocos nucifera (literally “nut-bearing monkey face”) have hit mainstream, so you no longer need to fear the once forbidden saturated fats in this creamy, delicious, hairy fruit.
Coconut is highly nutritious and rich in fiber, vitamins and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content.
But if I’m staying true to my love of local food, tropically-inspired meals seem troublesome. So I stuffed coconut wraps with treasures found at most farmers market in the Lou. Feel free to swap your favorite raw or cooked (even grilled) fruits and vegetables to find your unique late-summer melange.
Coconut meat wraps are not only gluten-free, but also vegan, paleo, raw and dairy-free. I prefer this product found online, as it’s richer and thicker (The curry flavor is amazing.). But, if you prefer to buy local, stop by The Natural Way in Webster Groves or Creve Coeur for a thinner wrap.
Veggie Coconut Wraps with Spicy Peach Dipping Sauce 2 to 3 servings
1 package coconut wraps
1 small carrot
1 small zephyr squash (yellow and green striped variety)
1 small zucchini
1 small bell pepper
½ avocado
1 small cucumber
2 large peaches, pitted and peeled
1 small red jalapeño (or other hot pepper)
1 Tbsp. honey
3 Tbsp. tahini
2 garlic gloves
1 Tbsp. apple cider vinegar
½ tsp. sea salt
½ tsp. white pepper
1 small handful basil leaves
• Slice all the vegetables into thin strips.
• Lay a coconut wrap on a plate and line a few strips of each vegetable down the middle. Fold one edge of the wrap over the vegetables and roll.
• Continue until all vegetables are used. Set aside.
• Place the peaches, jalapeño, honey, tahini, garlic, apple cider vinegar, salt, white pepper and basil into a food processor and puree until smooth and creamy.
• Serve the sauce alongside the coconut wraps.
This article appears in September 2013.