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Banana Strawberry Coconut Fruit Leather (raw, vegan, gluten-free, nut-free)

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Banana-Strawberry-Coconut-Fruit-Leather-featureBanana Strawberry Coconut Fruit Leather is part of my “Gourmet Fruit Leather” series.  I had been spending a lot of time creating and testing recipes for fruit leather with the buz of back-to-school frenzy in the air.  But that got me to thinking, fruit roll ups are not just for kids, they can be enjoyed by all.

So, I went to work to create some designer fruit leathers, more sophisticated and adult like leathers.  Now don’t get all greedy on me and hide these from the kids.  :)  The childhood years are a wonderful time to introduce new flavor combinations to them and to help them establish good eating habits as well as a diverse palate.

So, without any further explanation, I would like to introduce to you the Banana Strawberry Coconut Fruit Leather.  Enjoy.


yields 4 cups puree 

  • 2 large, ripe bananas (brown spotted skins)
  • 5 cups fresh, organic strawberries
  • 2 Tbsp chia seeds, ground
  • 1/4 tsp liquid stevia
  • 1/4 cup shredded coconut (to be sprinkled on top)
  • Optional – extra thin sliced strawberries


  1. Select RIPE or slightly overripe strawberries and bananas that have reached a peak in color, texture, and flavor.
  2. Puree the fruit, ground chia, and stevia, in the blender or food processor until smooth. (don’t add the coconut yet).  Taste and sweeten more if needed.  Keep in mind that flavors will intensify as they dehydrate.  When adding a sweetener do so a little at a time, and reblend, tasting until it is at the desired taste.  It is best to use a liquid type sweetener.  Don’t use a granulated sugar because it tends to change the texture.
  3. Allow the puree to sit for 10 minutes so the chia has time to thicken the puree.
  4. Banana-Strawberry-Coconut-Fruit-Leather-2Spread the fruit puree on teflex sheets that come with your dehydrator.  Pour the puree to create an even depth of 1/8 to 1/4 inch.  If you don’t have teflex sheets for the trays, you can line your trays with plastic wrap or parchment paper.  Do not use wax paper or aluminum foil.
    • Lightly coat the food dehydrator plastic sheets or wrap with a cooking spray, I use coconut oil that comes in a spray.
    • When spreading the puree on the liner, allow about an inch of space between the mixture and the outside edge.  The fruit leather mixture will spread out as it dries, so it needs a little room to allow for this expansion.
    • Be sure to spread the puree evenly on your drying tray.  When spreading the puree mixture, try tilting and shaking the tray to help it distribute more evenly.  Also, it is a good idea to rotate your trays throughout the drying period.  This will help assure that the leathers dry evenly.
    • Sprinkle the shredded coconut on top of the wet leather.  I had a few extra strawberries so I sliced them very thin and laid them on the wet leather.
  5. Dehydrate the fruit leather at 145 degrees (F) for 1 hour, reduce temp to 115 degrees (F) and continue drying for about 16 (+/-) hours.  Flip the leather over about half way through, remove the teflex sheet and continue drying on the mesh sheet.  Finished consistency should be pliable and easy to roll.
    • Check for dark spots on top of the fruit leather.  If dark spots can be seen it is a sign that it is not completely dry.
    • Press down on the fruit leather with a finger.  If no indentation is visible or if it is no longer tacky to the touch, the fruit leather is dry and can be removed from the dehydrator.
    • Peel the leather from the dehydrator trays or parchment paper. If it peels away easily and holds its shape after peeling, it is dry. If it is still sticking or loses its shape after peeling, it needs further drying.
    • Under-dried fruit leather will not keep; it will mold.  Over-dried fruit leather will become hard and crack, although it will still be edible and will keep for a long time
  6. Storage: to store the finished fruit leather…
    • Allow the leather to cool before wrapping up to avoid moisture from forming, thus giving it a breeding ground for molds.
    • Roll them up and wrap tightly with plastic wrap.  Click (here) to see photos on how I wrap them.
    • Place in an air-tight container, and store in a dry, dark place. (Light will cause the fruit leather to discolor.)
    • The fruit leather will keep at room temperature for one month, or in a freezer for up to one year.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.




4 thoughts on “Banana Strawberry Coconut Fruit Leather (raw, vegan, gluten-free, nut-free)

  1. Dr Don says:

    Some web sties recommend cooking the fruit. Does this enhance the shelf life? Would vacuum packaging prolong shelf life?

    • amie-sue says:

      Cooking probably does extend the shelf-life, but the goal for my web-site is to keep foods as fresh and raw as possible. The better you seal it, the more fresh it will remain. Also keeping it in the fridge or freezer will help as well. Have a great evening, amie sue

  2. Lisa says:

    Dear Ami-Sue,

    Is it possible to use thawed (frozen) fruit to make fruit leather? I desire to use organic strawberries to prepare this recipe for my grandson but have only been able to find regular strawberries.

    • amie-sue says:

      Yes, I have used frozen fruit in the past. I usually let it thaw and drain the liquid first. Have a wonderful holiday season. amie sue

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