Sweet coconut sushi might sound a little strange, but this delicious version of the elegant Japanese favourite contains no rice and swaps fish for sweets. You can customise the fillings and make these treats as chocolaty or colourful as you would like to. They’re deliciously easy, and a fun food activity for the kids.
Sweet coconut sushi
Ingredients
- 500ml desiccated coconut
- 200ml condensed milk
- fig preserve, chopped
- assorted sweets (we used Jelly Tots, Smarties, Liquorice Allsorts and chocolates)
- vermicelli hundreds and thousands
Instructions
Combine the coconut and condensed milk. Press out thinly onto a sushi mat.
Towards one end lay out a row of fig preserve, desired sweets, vermicelli, and hundreds and thousands.
Slowly roll the coconut sushi up. Once it is rolled up, remove from the mat and decorate with sweets of your choice. You can make up your own fillings and toppings. Use your own discretion for the amount you want to use for each roll; just don’t overfill the roll.
Slice and serve the coconut sushi with a combination of sauces such as kiwi coulis, raspberry coulis and chocolate sauce. (These sauces simply represent the accompaniments that normally go with “savoury” sushi but you can choose your own if you prefer.)
