Methods/steps

Tools:
cleaver
tablespoon or 2 oz. ladle
blender
bowl
dehydrator

Begin by washing, de-stemming and mincing your cilantro. Then you can open the coconuts with your cleaver or other heavy knife. Pour all of the mineral-rich coconut water into a pitcher for drinking later. Now take a spoon and scrape the meat out of the coconuts. Be sure to remove any bits of husk that may remain. Combine the coconut meat, spring water, salt and pepper in a blender. Blend this until it is creamy and you can’t see any visible chunks or grit from the meat. Now pour the batter into a bowl and stir the minced cilantro in. On a teflex dehydrater sheet, spread 2 oz of the batter using your tablespoon or 2 oz. ladle. Smooth them out into 5 1/2 inch circles. Make sure that they are even across the top, and don’t have any holes so that they will cook evenly. Dehydrate for four hours at 115°, then flip them using a spatula to scoop up any remaining batter. Dehydrate another 4 hours, or until they are dried all the way through. Enjoy this raw food, Austin-style.