Coconut wraps are plant-based wraps made from coconut meat. They’re completely vegan and gluten-free and are the perfect alternative to tortillas for anyone trying to eat healthier!
Coconut wraps are one of the coconut products that have been available at health food stores for some time now and are an incredible food to use on a paleo or vegan diet. These coconut-based wraps are super tasty and easy to use. Below you’ll learn how to use coconut wraps and how to make them at home from fresh coconuts!
Whether you follow a plant-based, low carb, or paleo diet, you may have tried to find a healthier alternative to tortillas and flatbreads. Coconut wraps are made with simple organic ingredients like coconut meat, extra virgin coconut oil, and coconut water. Some brands like nuco wraps make offer different flavors like turmeric and cinnamon wraps that can be used for sweet and savory wraps.
How To Make Coconut Wraps
You can make coconut wraps at home with fresh coconut meat. Start by removing the coconut meat from fresh young coconuts. Make sure to reserve the coconut water.
Scoop the coconut meat into a food processor or blender. Blend on high for 30-60 seconds. Add 2-3 tablespoons of coconut water and blend until combined and a coconut paste forms.
Next, spread the coconut mixture onto a dehydrator sheet. Make sure not to spread the mixture too thinly or the coconut wraps will have holes.
Dehydrate the coconut wraps at 105 degrees f for 6-8 hours.
Store in an air-tight plastic bag to keep the wraps fresh and in a pliable state.
How To Use Coconut Wraps
These wraps can be used like most tortillas, filled with veggies, mayo/sauce, and your favorite protein option. You can also make a tasty treat by filling your coconut wraps with your favorite combination of fruits, a dash of cinnamon, coconut or greek yogurt, seeds, and tree nuts. The options are endless! Below are some of my favorite wrap recipes using coconut wraps.
Cajun Grilled Fish Coconut Wraps
This super tasty meal takes fish tacos to the next level! Made with white fish and topped with shredded cabbage, tomatoes, onion, cilantro, and homemade spicy mayo, these coconut wrap tacos are perfect for anyone doing Whole30 or paleo. Click here for the recipe!
Easy Vegetable Wraps with Thai Dipping Sauce
These easy-to-make veggie wraps are completely raw and are served with a Thai cashew dipping sauce. Filled with shredded cabbage, shredded carrots, julienned zucchini, and herbs, these tasty veggie wraps are super filling and very nutritious! Click here for the recipe!
Chickpea Salad Wraps
This vegan wrap recipe is filled with fresh veggies and chickpeas, which are high in protein! Click here for the recipe!
Coconut Fruit Wraps
This sweet wrap is filled with almond butter, fresh fruit, and coconut yogurt and is a great change-up for breakfast or as a treat. Click here for the recipe!
Avocado Keto Spring Rolls
Keto lovers will love this one! These baked wraps are filled with avocado, onion, sun-dried tomatoes, and a dash of spices. These make for a great appetizer or a main dish. Click here for the recipe!
These homemade coconut wraps are a natural alternative to tortillas and are vegan and gluten free.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours
- Yield: 2 1x
- Category: sides
- Method: dehydrator
- Cuisine: american
- Diet: Gluten Free
- 2 cups fresh young coconut meat
- 3–6 tablespoons coconut water
- (optional) spices like cinnamon, turmeric, or sea salt
- Process the coconut meat and sea salt in a food processor until it becomes mush.
- Add raw coconut water until it reaches a spreadable consistency.
- Spread coconut batter on a dehydrator sheet (or you can use parchment paper). Do not spread too thin or you will end up with holes in your wrap. 1/4 inch thick is about right.
- Place in dehydrator at 105 degrees. Check it every few hours. Once it is dry and solid on top, flip it and dehydrate it for a few more hours. I left mine in the dehydrator for 8 hours, flipped it, and dried it for another 8 hours (overnight).
- Serving Size: 1 wrap
- Calories: 70
- Fat: 5g
- Carbohydrates: 4 g