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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.

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