Blend coconut pulp, coconut water, and salt until homogeneous.

Pour mixture onto a nonstick teflon sheet.

Form a square on a dehydrator tray.

Dehydrate at 41°C [105°F] for 6 hours until you can turn it.

Remove the foil and turn the teflex sheet.

Dehydrate for 15 minutes more until both sides are dry and flexible.

Cut into strips of 9 cm width.

Marinate chopped spinach in olive oil, salt, lemon juice, and black pepper for 30 minutes.

Process soaked almonds with S blade, leaving some texture.

Add marinated spinach to the processed almonds.

Process a few seconds longer to combine.

Transfer to a bowl using a silicone spatula.

Moisten the edges of each strip of dough with water.

Place a generous tablespoon of the filling on each dough edge.

Roll gently toward the other end.

Once rolled, bring the edges toward the center where the dough is.

Press gently to shape the knishes.

Garnish each plate with drops of juniper oil.

Place three knishes per dish.

Add small green leaves.

Drop black sesame seeds from above.

Add pineapple sage flowers above each knish.