500 ml de chair de jeune noix de coco (en épicerie asiatique. Selon la maturité des fruits, il faut entre 1 et 3 noix de coco pour obtenir 250 ml de chair)

environ 60 ml d’eau de coco, plus si besoin

1 c. à s. de fruits rouges frais ou surgelés (facultatif), des airelles pour moi

Mixer l’ensemble des ingrédients, en ajoutant l’eau de coco cuillerée par cuillerée. Vous aurez besoin de plus ou moins d’eau selon la qualité de la chair de coco. Épaisse, la chair mûre requiert plus d’eau que si elle est fine et tendre. Assurez-vous que le mélange n’est ni trop liquide ni trop épais. Étaler uniformément le mélange sur les plateaux du déshydrateur garnis de feuille Teflex ou de papier cuisson (j’ai rempli un plateau et demi de mon Excalibur). Déshydratez à 45°C pour 2 à 4 heures, voire plus, jusqu’à ce que les crêpes de coco soient détachables de la feuille
Teflex. Retourner le tout et décoller la feuille Teflex. Déshydrater encore 30 minutes environ, en s’assurant que les crêpes ne deviennent pas trop sèches et friables. Elles doivent rester très souples.

 

 

 

Hello My Sweet Faery readers! It’s great to be a guest here.

It’s true that sometimes the best dishes are born when you don’t plan for them, but rather throw something together spontaneously, working with what’s in the fridge that day. That’s the story with these fruit samosas. I had lots of stone fruits and berries on hand, as well as a couple of fresh coconuts that were awaiting their turn.

I craved for delicate coconut wrappers and juicy fruit put together in a sort of a crepe. While working on the coconut wrappers, the samosa shape came to mind. I’ve always wanted to try the triangle folding technique, and it turned out to be surprisingly simple. I know I say this a whole lot, but young coconut meat is so worth the effort of opening the coconut. I used to let my husband do all of the coconut cracking, thinking that I was way too weak to do it. Well, one day when my husband was not home or too busy, I decided to give it a try and haven’t looked back ever since. It’s not an incredibly easy task, but definitely a satisfying one. Perhaps one day frozen coconut meat will be available in stores. We can dream, right?

These little pockets came out bursting with flavour. My little one, Paloma keeps asking for them every day. I guess more coconuts are on my soon to buy list.

Summer Fruit Samosas

(makes about 12 samosas)

Coconut wrappers
2 cups meat of fresh young Thai coconuts
about 1/4 cup fresh coconut water, more if needed
1 tablespoon fresh or frozen berries (optional), I used
lingonberries

Blend the coconut meat, berries, and water in a high speed blender, adding the water one tablespoon at a time. You may need more or less water, depending on the coconut meat quality. Thicker, more mature meat requires more water than the thin, tender variety. Make sure that the mixture is not too runny, but not too thick either. Spread your mixture evenly onto Teflex-lined dehydrator trays (I ended up with one and a half 15-inch tray this time). Dehydrate at 115F for 2-4 hours or more, until coconut sheets are ready to be separated from Teflex. Flip the sheet over and peel away the Teflex. Dry for another 30 minutes or so, making sure to not let your wrappers get too dry and crispy. They should be very pliable.

Fruit Filling
about 2 cups of mixed fruit such as cherries, strawberries, raspberries, blueberries, blackberries, currants, peaches, nectarines, plums – pits removed, sliced when necessary
4 tablespoons coconut sugar
zest of 1 orange
1 tablespoon of orange juice
seeds of 1 vanilla bean

Gently mix all ingredients together in a bowl. Dehydrate at 115F for 2-3 hours, mixing occasionally.

Assembly

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