In a high-speed blender, puree the coconut meat, coconut water, cayenne, and salt until completely smooth.
Spread the coconut mixture thinly on Teflex-lined dehydrator trays using an offset spatula and dehydrate at 115°F for 2 to 4 hours or until the surface is dry.
Carefully flip the wraps over, peel away the Teflex sheets, and dehydrate further on the screen only for 15 to 30 minutes longer. The wraps should be very thin, almost transparent, and very pliable.
Slide the wraps onto a flat cutting surface, cut into large rectangles (about 3 by 7 inches), and set aside.
Place the cauliflower florets in a food processor and pulse a few times to chop into small pieces.
In a high-speed blender, add the macadamia nuts, water, garam masala, chat masala, and ginger, and puree at high speed for 2 minutes until completely smooth. Season with salt and pepper to taste.
Combine the cauliflower, peas, and macadamia cream in a shallow glass bowl or pan, and stir.
Place the bowl in the dehydrator and dehydrate at 115°F for about 2 hours, stirring occasionally, until the cauliflower becomes somewhat tender and the cream thickens a bit.
Toss the cilantro in with the cauliflower mixture just before filling the wraps.
Place a heaping tablespoon of cauliflower filling at one end of a coconut wrapper. Fold one corner over diagonally to meet the other side to form a triangle.
Fold the samosa over and continue folding like a flag. Wet the end of the wrapper slightly to seal.
For Tamarind Sauce: Place the tamarind pulp, maple syrup, soy sauce, and olive oil in a blender and puree until smooth.
Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside.
For Banana Tamarind Sauce: Puree the sauce ingredients in a blender until completely smooth. Transfer to a separate container and set aside.
Serve with your favorite mango chutney.