Coconut Tortillas Gluten-Free
Coconut Tortillas is a perfect recipe for those on gluten and dairy-free diets. This recipe is called Coconut Tortillas in case you are missing taco wraps. Adjust the batter’s density or fluidity and make them feel more like crepes or pancakes. Most of the recipes on the internet for coconut tortillas call for a lot of eggs, from 5 to 8 eggs. This recipe is set in mind with the idea of balancing nutrients and not overloading in any single nutrient. So if you want to have more eggs during the day, it won’t add it to excessive consumption of eggs.
- Prep Time30 min
- Cook Time10 min
- Total Time40 min
- Ready in40 minutes
- Yield6 wraps
For the coconut milk
- 1 fresh coconut
- a winged butterfly corkscrew
- a kitchen mitten
- a pencil
- protective glasses
- a hammer
- a glass or cup
- a table knife with rounded tip
- a blender
- 1/3 cup of coconut flour
- 1 tablespoon of gelatin
- 1 teaspoon of chia seeds
- 1/4 teaspoon of good quality salt
- 1/4 teaspoon of baking soda
- 3 eggs
- the juice of 1/2 lime
- from 3/4 cup to 1 cup + of coconut milk. (depending on desire consistency and thickness of wraps).
- coconut oil to grease the skillet
- A whisk
- A mixing bowl
- A jug to pour the batter
- A non-stick skillet (ceramic coated non-toxic is best).
To make the coconut milk
- Wash the coconut
- Locate the three indentations at the top of the coconut.
- With the corkscrew make a hole in the softest indentation.
- Hammer the corkscrew in one of the other two left indentations, insert the corkscrew to open a second hole and extract the water.
- Using the pencil, draw the equator on the coconut.
- Hit right on the equator with the hammer until the coconut cracks open.
- Insert the rounded tip dinner knife between the coconut shell and the coconut meat until the meat separates from the coconut.
- Add the coconut meat to a high-speed blender.
- Add 3 cups of water.
- Blend in high speed until well blended.
- Strain the coconut milk through a nut milk bag.
- Store in a mason jar and separate some of the milk for this recipe.
*Use protective glasses before starting.
*Place your mitten on the hand the coconut is going to rest while hammering.
- Add all the dry ingredients to the mixing bowl.
- Add the eggs
- Add the lime juice
- Add 1/3 of a cup of coconut milk.
- Whisk the ingredients well, until a smooth batter forms.
- Add more milk in small increments to reach the perfect consistency. Not to thick and not too thin (watch the video for guidance).
- Grease a non-stick skillet and heat it to medium heat (if on the stove) or to 350 oF or 180 oF if using an electric skillet.
- Pour the batter to form a circle the size of a tortilla.
- Wait until all the batter has dried up.
- Flip using the widest spatula you have.
Adjusting the wet ingredients by adding either egg or coconut milk will give different results. It takes a few times to get Coconut Tortillas the way you like them, but it is worth it. They are delicious. Eat them hot.