Curry Wrap – Eating Pegan


  • 4 cups young thaicoconut flesh
  • 2 cups water
  • 2 tsp agave nectar
  • 2 Tbsp psylliumhusk
  • 2 Tbsp yellow curry powder
Curry Wrap
Curry Wrap


Blend coconut, water, curry, and agave in a high powered blender. After thick creamy mixture forms, add psylliumhusk and blend until mixture begins to congeal. Spread over 4 covered dehydrator trays, and dehydrate at 110 degrees for 6 hours. Wrap will dry to the touch yet still pliable.

Curry Wrap
Curry Wrap

Categories:   Eating Pegan