Review: Coconut Secret (+ spring rolls, raw s’mores)
Sometimes, a product or idea piques my foodie interest, and I can’t get it out of my mind until I try it. This is what happened when I heard of Coconut Secret products. We all know by now that coconut is a superfood—not only is it packed with medium-chain fatty acids, fiber, and vitamins, but its uses are seemingly endless, especially in raw food. I had no idea just how endless, however, until Coconut Secret came on my radar. Flour! Sugar crystals! Nectar/syrup! Aminos! Vinegar! All raw, gluten-free, organic, non-GMO, and vegan, and all from coconuts! When Zoë at Coconut Secret sent me a package containing one of each of their products, I was so thankful and excited I could cry.
It would take me ages to list all the things I find fascinating about these products, so I urge you to visit coconutsecret.com to learn about the history of the coconut, their methods for tapping the sap from the trees, and a thorough description of coconut’s myriad health benefits. I tested out all five of these wonderful products, and came out with stupendous results in the form of a spring roll dipping sauce and – get this – raw s’mores!
Combine all ingredients in a large bowl. If you don’t have the Coconut Secret products, you can substitute almond or hazelnut meal for the coconut flour; lucuma powder, yacon powder, date sugar, or raw sugar for the coconut sugar; and yacon syrup, agave nectar, or honey for the coconut nectar.
Mix thoroughly (dough will be thick). Spread in an even layer (about 1/8-inch thick) on a Paraflexx-lined dehydrator tray.
Dehydrate at desired temperature until the sheet of cracker is set, but still soft when pressed, about 6 hours (you know how it is with dehydration—exact times and temps aren’t really a big deal). Flip it over onto a cutting board, peel away the Paraflexx liner, and cut into rectangles (a pizza cutter works great). Transfer to the mesh-lined dehyrator tray and dehydrate another hour or two, depending on how soft you want your graham crackers to be.
I made a raw marshmallow crème to go on my s’mores. You can again sub in agave nectar for the coconut nectar. If you have marshmallow extract, definitely throw a teaspoon of it in there, but it’s still delicious without it. If you don’t have coconut butter (like Artisana), just double the amount of soaked raw cashews or, for a nutty twist, use raw almond butter!
Raw marshmallow crème
½ cup soaked raw cashews
½ cup coconut butter, softened
2 Tbsp coconut oil, softened
1 Tbsp coconut nectar
½ Tbsp vanilla
10 drops of liquid stevia
Pinch of sea salt
1-2 Tbsp water, as needed
Blend all ingredients in a high-speed blender, adding only as much water as necessary to obtain a smooth consistency. To serve, spread a graham cracker with marshmallow crème, top it with a square of raw chocolate, and put it in the dehyrator for a couple minutes to get it melty and gooey. Raw s’mores—it can be done!
Switching to the savory side of things, I made a Vietnamese-inspired dipping sauce for homemade soft spring rolls.
Whisk all ingredients in a small bowl. If you don’t have the Coconut Secret products, you can substitute rice vinegar for the coconut vinegar, agave nectar for the coconut nectar, and soy sauce or Braggs Liquid Aminos for the coconut aminos.
I put hearts of romaine, shredded carrot, and chopped cilantro in my spring rolls. Even though I’m apparently no good at spring-rolling, they were still tasty, thanks in no small part to the tangy, salty, spicy dipping sauce.
I want to give another huge thank-you to Zoë and everyone at Coconut Secret for their generosity, not to mention ingenuity!
I’m curious—have you guys ever seen, or even heard of, these creative coconut products, or anything like them? Do you have any fun ideas for what kinds of recipes you’d use them in?