Coconut Frushi
From juliecake 17 years ago
- 30 minutes to make
- Serves 5
Makes a fun dessert or breakfast side!
Ingredients
- 1 1/4 c water shopping list
- 1 c uncooked sushi or other short grain rice shopping list
- 1/4 c sugar shopping list
- 1/4 coconut milk shopping list
- dash salt shopping list
- cooking spray shopping list
- 10 tangerine or orange sections shopping list
- about 20 raspberries shopping list
- 1 6oz carton vanilla yogurt shopping list
How to make it
- Bring water and rice to a boil in med saucepan. Cover, reduce heat and simmer 15 min or until water is absorbed. Remove from heat, let stand covered for 15 minutes.
- Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 min.
- Lightly coat hands with cooking spray. Divide rice mixture into 20 equal portions, shaping each into a ball. Lightly shape each rice ball into an oval between palms, place on baking sheet lined with wax paper. Top each of the 10 ovals with 1 tangerine section, press gently to adhere. Top each remaining 10 ovals with 2 raspberries. Cover and chill until ready to serve. Serve with yogurt for dipping.
- Serving size 4 frushi pieces and 2 T yogurt.
- If the fruit won't stick to the rice, apply it with a dab of honey.
- Any fresh fruit will work with this recipe.
- Recipe taken from Cooking Light Magazine
The Rating
Reviewed by 10 people-
so elegant! I love the name too!
jett2whit
in Union City loved it
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how did i miss this recipe... these are beautiful a definite 5... thanks
peetabear
in mid-hudson valley loved it
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IT LOOKS LIKE FUN VERY PRETTY
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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