Traditional sweet version of the famous Thai mini crepes.
Ingredients
- 3 young Thai coconut flesh
- ½ carrot
- 5 tbsp agave nectar
How to Make It
- Into the blender add 3 tbsp agave and the coconut flesh.
- Blend well until it gets a fine creamy texture. Get the 1/3 of the cream and refrigerate it.
- Put the rest 2/3 of the mixture on a dehydration sheet over cookie cutters and dehydrate for 5 hours, flipping sides in between.
- Peel the carrot and fine shred it using the saladaco or any spiral slicer. Add 2 tbsp agave nectar and mix.
- Let it stay for 30 minutes and dehydrate afterwards for about 30 minutes.
- Cut the coconut crepe sheet using a cookie cutter. Top with fresh coconut cream. Add the shredded sweet carrot.