This calls for surinam cherries and mulberries, which we have on the property, but I realize that not everyone has access to them. So, although the surinam cherries really make the dish, you can substitute any blend of berries or acidic fruits. Be creative! Let me know how your different concoctions turn out!
Serves about three saucy people
3-4 coconuts’ worth of young meat
Coconut water, as desired
A cup or so of your favorite berries
Blend the coconut meat, slowly adding in the water until you get a nice consistency (not too watery, but thick enough that you get a nice, thickish layer when spreading). Pour the mixture onto dehydrator sheets, making sure to not spread it too thin. Keep in mind that it is going to dehydrate; we want these to be paper-thin when they’re done. Dehydrate at 110 degrees (or thereabouts; you can adjust the time if you’d like to keep it at a lower temperature) until dry, probably about six or seven hours.
Blend the sauce ingredients, but save a small portion of the mango and a few berries to mix into the sauce.
If your crepe turned out right, you should be able to scrape it off the sheet in one piece. Mine didn’t do that, so I decided to fold it on the bottom, like a cake layer. But if you did it right, you should be able to assemble it like a crepe or a samosa-type fold. Use any remaining sauce to drizzle prettily over the top. Garnish with mangoes and berries, if you’re like me, or mint if you’re a better dehydrator-er.