Entrepreneur Daniella Hunter is expanding her mission of promoting digestive well-being and sustainability to the US and Belize with the launch of a new line of baked goods and snacks. Hunter built a successful restaurant business in Mexico based in part on the popularity and health benefits of coconut. Encouraged by patrons of her Tulum, Mexico-based restaurant The Real Coconut, Hunter launched in February the brand’s first products stateside with the introduction of her coconut flour tortilla chips, which she says offer the addictive crunch of their corn counterparts that consumers love, but without the digestive discomfort the grain can trigger. She explained that the chips, and the coconut flour tortillas that serve as their base, were originally created by accident when she was looking for a way to use the rinds from coconuts and reduce the waste she created when she made coconut milk at home. After several tries with “waste” coconut rinds produced at home, she has perfected her coconut flour tortilla creation using commercially produced coconut flour, which ultimately led to the creation of her crunchy, dippable chips. Moving forward, Hunter is to launch next year a 10-inch coconut flour tortilla wrap to complement the existing six-inch option. She explained that the larger wrap will open the door for more grab-and-go pre-made meals and fill a need for wraps that not only are gluten free, but also grain free.
Source: The COCOMMUNITY, VOL. XLVII NO. 11, 1 November 2017