Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 403 kcal | 114 kcal |
| Protein | 2.9 g | 0.8 g |
| Fat | 22.5 g | 6.4 g |
| saturated | 19.8 g | 5.6 g |
| Carbohydrate | 45.4 g | 12.9 g |
| sugars | 39.7 g | 11.3 g |
| Fibre | 7.4 g | 2.1 g |
| Sodium | 21 mg | 6 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 8 1/4 cups coconut slices
- 1.2 kg chopped pineapple
- 8 1/4 cups coconut water
- 1/2 cup lemon juice
- 1 1/8 cups honey (or maple syrup)
- 2 3/4 tablespoons cornflour
Instructions
- In a blender, combine the ingredients and blend until smooth, with an applesauce-like consistency.
- Pour the puree into a small saucepan, bring to a boil, reduce the heat to medium, and let simmer for 2 minutes.
- Let cool, then pour 1 cup of puree per leather in strips on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 52 °C until the leathers easily peel off the drying sheet, 11 hours.
- Peel the leathers off the sheet and place them on the mesh rack of the dehydrator tray itself, then place back into the dehydrator for another 3 hours. Store as directed while warm .
