Prepare a batch of the Coconut Curry Dipping Sauce. To remove coconut meat, split coconut in half with a cleaver and scrape out the meat.
Slice collard green along both edges of the stem, leaving two sheets of leaf only. Clean and slice the coconut meat, mango (peeled), bell pepper, and avocado into thin slices to be put in the wrap.

Lay out a half collard green leaf. Place sliced ingredients on the collard leaf, top with sprouts and roll up. Finally take a strip of nori and wrap it arounf the center of the wrap. Brush some water on the open end of the nori strip, pull snug and then seal closed.

Lay the rolls out and drizzle with sauce and sprinkle a few more sunflower sprouts around the plate. Include a small bowl of additional sauce on the side.

When scraping out coconut meat, take a spoon with the bottom facing out carefully put tip between meat and shell. Then slowly scrape down the coconut meat. Only go a small distance down with the spoon, then come back to the edge and start sliding around rather than down. Carefully continue moving around and further down, trying to keep the meat in one large piece.

Use the photo to the left as a guide for the directions above. Note the water brush and water dish for sealing the nori strips around the collard to maintain the integrity of the roll.