Fresh, raw coconut water in seconds.

You need

• 1 1/2 cups fresh coconut water
• 1 frozen banana
• 1 cup frozen mango
• 1 big handful spinach
• Optional: a scoop of fresh coconut meat for creaminess

Make it

1. Add everything to a blender, coconut water first.
2. Blend until smooth, about 45 seconds.
3. Drink right away, ideally through a wide straw.

You need

• Meat of 2 young coconuts (about 2 cups)
• 1/4 to 1/2 cup coconut water, as needed
• Pinch of salt
• Optional color: 1/2 tsp turmeric (golden) or a handful of spinach (green)

Make it

1. Blend the meat with just enough coconut water to make a thick, smooth batter.
2. Pour onto a silicone dehydrator sheet and spread to about 1/8 inch. On an edge sheet, that's halfway up the edge.
3. Dehydrate at 115°F for 4 to 6 hours, until dry to the touch but still bendable.
4. Peel off, cut into 4 squares, and fill like a tortilla.

You need

• Meat of 2 young coconuts, sliced into thin strips
• 1 carrot, shredded
• 1/2 cucumber, cut into matchsticks
• Cilantro and sesame seeds to finish

Sauce

• 2 Tbsp almond butter
• 1 Tbsp gluten-free tamari
• Juice of 1 lime
• 1 tsp grated fresh ginger
• 1 soft date
• Splash of coconut water to thin

Make it

1. Blend the sauce until smooth.
2. Toss with the coconut noodles and veggies.
3. Top with cilantro and sesame seeds. Eat right away.

You need

• Meat of 2 coconuts (thicker meat works best), cut into strips
• 1 Tbsp gluten-free tamari
• 1 tsp maple syrup
• 1/2 tsp smoked paprika
• Pinch of black pepper

Make it

1. Toss the strips with everything else and let sit 30 minutes.
2. Lay in a single layer on a mesh dehydrator sheet.
3. Dehydrate at 115°F for 8 to 12 hours, until chewy-crisp.

You need

• Nori sheets
• Fresh coconut meat, in strips
• Mango, avocado, and cucumber, in strips
• Cilantro or mint, and a squeeze of lime

Make it

1. Cut a nori sheet in half.
2. Lay the fillings diagonally on one corner.
3. Roll into a cone and eat right away while the nori is crisp.

You need

• Meat of 1 young coconut
• 1 cup coconut water
• 3 Tbsp chia seeds
• 1 to 2 dates
• 1/2 tsp vanilla

Make it

1. Blend the meat, coconut water, dates, and vanilla into a creamy milk.
2. Stir in the chia and wait 5 minutes, then stir again.
3. Chill at least 20 minutes or overnight. Top with mango.

You need

• Meat of 2 young coconuts
• A splash of coconut water
• A yogurt starter culture
• A clean glass jar

Make it

1. Blend the meat with just enough coconut water to get a thick, very smooth cream.
2. Spoon into a clean jar and stir in your starter.
3. Cover and culture following your starter's directions, then refrigerate.