2 cups pineapple chunks
1 can of coconut milk
1/2 tsp agave
Do not shake can of coconut milk. Skim thicker coconut cream from the top of the can. (Remaining coconut water is not needed.)
Blend pineapple, coconut cream & agave in high-speed blender until smooth.
Evenly pour mixture approximately 1/8” thick onto Paraflexx® lined Excalibur Dehydrator trays. Keep the mixture about 2 inches from the edges to avoid any run-off.
Dehydrate at 125ºF for approximately 8 hours or until leather pulls away from Paraflexx sheets easily.
Move fruit leather to parchment paper.
Cut into strips and roll into rolls. Store in an air tight container.