About the Recipe
This is a super easy recipe to make. It is basically whipped up young thai coconut meat.
You can add garlic and onion and sprinkle with savory herbs or even spicy hot flakes
You can omit the garlic onion and add cinnamon or a date. Top with the dream cream and frozen and thawed strawberries for a dessert.
Let you imagination flow.
Ingredients
2 FRESH Young Thai coconut meat
1 cup shredded (on grater) yellow onion
Topping suggestions:
1/4 cup onion,
minced 2 cloves garlic, minced
1 Tablespoon fresh parsley
1/4 teaspoon thyme leaves
1/4 black or white sesame seeds
1/4 teaspoon red pepper flakes (optional)
Pinch salt (optional)
some people like to drizzle with olive oil (CoachSusie does not)
Preparation
This is a very easy beginner recipe that is a fun replacement for bread and wraps when you are new.
Not necessary - but I do this extra step to remove some of the strength of the onion. I wet chop the yellow onion. (chopping the onion inside a blender filled with water and then drained) You can can use red but your naan will come out pink.
Then I lay out the yellow onion to dry a bit. If I put it in the dehydrator at 95 degrees it dries quickly and removes that sulfur smell and taste. (okay to skip these steps if you like the taste of onion.)
In the blender mix onion and coconut meat and blend on high till smooth.
CoachSusie pours it into 4 naans with two pancake shapes on each of two teflex sheets on dehydrator trays. You could simply create two larger naans depending on your serving desire.
spread out with an offset spatula or you can even gently tap the entire tray gently on the counter to flatten
Sprinkle with topping suggestions above (or others of your choosing) sometimes we have used the everything but the bagel technique).
Dehydrate at 118 degrees for 4-5 hours till it is dry enough to flip.
Cover with a second tray and flip
put back in the dehydrator until desired texture.