SUSHI FOR PURIM
These delicious fruity sweet coconut sushi will wow your family and friends. The beetroot acts as a natural food colouring without leaving any taste of the vegetable.
600-800g desiccated coconut 350ml condensed milk
2 -3 tbsp milk
250g cooked beetroot, vacuum packed 250g dark chocolate (75% cocoa) Various fruits: mango, strawberries, kiwi A sushi mat covered with a medium resealable freezer bag
200g frozen summer fruits defrosted and drained
1 tbsp strawberry or raspberry jam
Wash and cut the fruits into thin strips. Split the condensed milk into two different bowls .
Add 3 or 4 beetroots and the juice from the pack into one bowl and let the colour infuse into the milk. If necessary squash the beetroot a little. Once the condensed milk has taken a bright pink colour remove the beetroots (strain if necessary).
Add half the coconut to each bowl with 2 or 3 tablespoons of milk.
Mix well — preferably with your hands — to feel the consistency, which should be sticky but soft enough to mould it into shape.Add more milk or coconut to the mixture if necessary.
Put each bowl in the freezer for 5-10 minutes before rolling the sushi.
Melt the chocolate and leave to cool to room temperature before using.
With the first bowl of coconut, spread the coconut mixture over the sushi mat and lay the fruit strips onto the sushi rice, roll and shape the sushi and place on a flat tray.
If you like, spread a thin layer of melted chocolate on the coconut before adding the fruits and rolling.
You could also grate tiny pieces of chocolate for the rolled sushi to make it look like black sesame seeds.
Repeat until you have run out of coconut and fruit.
Freeze the rolled sushi for 20-30 minutes before cutting to make it easier to cut.
For the dipping sauce: blitz the defrosted summer fruits with the jam; strain and place in a bowl.
Serve your sweet coconut sushi with a bowl of fruit dipping sauce.