Coconut Frushi

Name: Coconut Frushi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 59 milliliters light coconut milk; 10 orange sections; 20 fresh raspberries; 1 Dash salt; 59 milliliters sugar; 237 milliliters uncooked sushi rice or other short-grain rice; 170 grams carton vanilla fat-free yogurt; 296 milliliters water

Need a gluten free and vegetarian side dish? Coconut Frushi could be a great recipe to try. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 1g of fat, and a total of 230 calories. This recipe serves 5. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of sushi rice, sugar, dash of salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Bring water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Remove from heat; let stand, covered, 15 minutes.

Place rice in a large bowl.

Ingredients you will need

Rice

Equipment you will use

Bowl

Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.

Ingredients you will need

Coconut Milk

Sugar

Salt

Lightly coat hands with cooking spray. Divide rice mixture into 20 equal portions, shaping each into a ball (about 1 rounded tablespoon each). Lightly press each rice ball into an oval between palms; place ovals on a baking sheet lined with wax paper. Top each of 10 ovals with 1 orange section, and press gently to adhere. Top each of the remaining 10 ovals with 2 raspberries. Cover and chill frushi until ready to serve.

Ingredients you will need

Cooking Spray