This lovely raw coconut pineapple cracker recipe is the best! Not only they are raw, but also gluten-free and nut-free. They are a guarantee to satisfy even the pickiest foodie! To make a cracker combining coconut and pineapple is perrrrfect for low carb and paleo diets, furthermore, it will instantly transport you, or rather your imagination ? on a tropical beach! ?
Tropical beaches aside, the combination of coconut and pineapple is particularly interesting as pineapples are the best natural source of Bromelain and coconuts are the best natural source of Medium Chain Fatty Acids. Bromelain is a protein-digesting enzyme with high anti-inflammatory properties. It is very beneficial to our bodies, in fact, it can:
- Reduces inflammation (swelling), especially of the nose and sinuses, after surgery or injury.
- Helps with hay fever.
- Helps ulcerative colitis.
- Removes dead and damaged tissue after a burn.
- Prevents the collection of water in the lungs (pulmonary edema).
- Slows down clotting.
- Improves the absorption of antibiotics.
- Prevents cancer.
- Shortens labour.
- Helps the body get rid of fat.
The amazing pineapple’s benefits together with the anti-viral, antibacterial and immune system boosting properties of the coconut, are truly a heavenly match and are a beautiful example of how you can cure and keep your body strong with the choices you make every day when you prepare the food that will sustain you. The famous quote “let thy food be thy medicine” is so very appropriate for this coconut pineapple cracker recipe!
We tried to make them as an experiment and we could not believe how delicious these crackers turned out to be, but don’t take our word for it, prepare this recipe yourself and let us know how much you loved these coconut and pineapple crackers.?
Raw Coconut Pineapple Crackers
Ingredients
- 2 cups diced pineapple
- 1 tbsp coconut syrup - or raw agave or maple syrup
- 1 /4 tsp Himalayan pink salt
- 3 cups shredded coconut
- 2 tbsp CoccoMio Coconut Oil
Instructions
- Process the pineapple, syrup and salt in a food processor, fitted with the “S” blade, until creamy. If you don’t have a fresh pineapple you can use organic, frozen pineapple chunks. Just let them thaw a little.
- Add shredded coconut and process till mixed.
- Line the dehydrator tray with a non-stick teflex sheet.
- Spread the batter into a large square. Make sure that you spread it evenly, so it dries evenly. Score the crackers into desired shapes and sizes. You can use a pizza cutter to create the score marks.
- Dehydrate at 145 degrees(F) for 1 hour, then reduce to115degrees(F) and continue drying for up to 24 hours, until dry and crispy.
- Snap apart and let cool before storing in an air tight bag/container.
- Whip the coconut oil and add on top of the cracker for that extra indulgence boost. Delicious!
Notes
CoccoMio, we’re just nuts about coconut and only the best will do!
