classical mini thai crepes
Tools needed: blender, dehydrator, saladaco or spiral slicer
Ingredients:
3 Thai young coconut meat
Half carrot
5 tbsp agave nectar
Preparation:
Into the blender add 3 tbsp agave and the coconut meat
Blender well until fine creamy texture
Get the 1/3 of the cream and refrigerate it
Add the rest 2/3 of the texture into dehydration sheet over cookie cutters and dehydrate for 5 hours flipping side in between
Peel the carrot and fine shred using saladaco or spiral slicer
Add 2 tbsp agave nectar and mix
Let it seat for 30 minute and dehydrate afterwards for about 30 minutes
Assemble:
Cut the coconut crepe sheet using a cookie cutter
Top with fresh coconut cream
Add the shred sweet carrot
Serve:
Easy to make, simple with just 3 ingredients
Keep refrigerated
