COCONUT CREAM FRUSHI (wholesome sweet “sushi” with fresh fruit)

I know it’s unusual and certainly far from traditional, but trust me, this frushi (or “fruit sushi”) really tastes delish! And I’m not usually a fan of “deceptive” foods (that is to say, something that looks like something it’s not), but in the case of frushi, I believe I can allow myself to be somewhat playful.

If you’re on the search for a different dessert idea, something that looks and tastes lovely, is light on sugar and inspired by fun, you may well enjoy this as much as my family does.

Right now I am in the process of creating some Game of Thrones-inspired (yet plant-based & decidedly not medieval) dishes in the lead up to the season 6 premiere this coming Sunday, and this frushi was one of my recent efforts. In time I hope to post all the recipes here (they’ve been some of my favourites thus far!), but in the meantime if you’d like to see more and grab a few recipes in advance, feel free to visit my Instagram gallery… or explore the hashtag #FoodofThrones2016 where you’ll see creations by some of my friends too.

Do any of you watch Game of Thrones? If so, is there are particular storyline or character you are looking forward to becoming reacquainted with?

(Personally, I am excited to see what happens with Sansa and Theon 😀 )

<3 MM xx

COCONUT CREAM FRUSHI WITH FRESH FRUIT

Makes 18-20 pieces

INGREDIENTS
310 ml water
250 ml raw sushi rice
2 tbsp rice malt syrup
100 ml coconut milk/cream
A selection of fruits to serve (a little goes a long way)

TO SERVE (optional)
1-2 tbsp coconut cream
1/2 tsp matcha powder (I used Matcha Maiden)
50 g dark chocolate, melted

DIRECTIONS

1. In a medium saucepan, bring water and rice to the boil. Cover saucepan with lid and reduce heat to a low simmer. Allow rice to simmer for 15 minutes or until water is almost absorbed.
2. Remove saucepan from heat and leave rice to stand, covered, for 15 minutes.
3. Remove lid and add 100 ml coconut milk/cream plus the rice malt syrup. Stir gently to combine well and replace saucepan lid. Leave rice to cool to room temperature (you can pop it in the fridge to speed up the process).
4. When ready to create your frushi, scoop heaped tablespoonfuls of the rice mixture out of the pan and shape into oval or circular shapes with your hands. Arrange on a baking paper-lined tray while you prepare your fruit toppings.
5. Thinly slice orange segments, strawberries, kiwi fruit or whatever takes your fancy. Note that to create one piece of strawberry frushi, you only need half a strawberry and to create kiwi frushi, you only require 1 thin slice of kiwi fruit. To create mango and strawberry “caviar”, finely dice a small amount of mango and strawberry and combine them.
6. If you want to create chocolate dipped frushi, coat the sides of some pieces with melted dark chocolate, then set these pieces by placing them on a baking paper lined plate in the freezer for a few minutes.
7. Arrange cut fruit on top of your “sushi” rice shapes.
8. Serve your frushi with matcha coconut cream (simply mix the two together and add a small dollop to your serving plate) and melted chocolate “sauce”, if you like.

*Recipe modified from Matt Miller’s for Cooking Light