Frushi What is better than combining tropical fruit and minty coconut flavours! That’s right, Frushi! Typically I think of this as more of an after-dinner sweet, or summer time snack, but I had a very specific craving tonight and made it for dinner. Thus I offer you my fruit sushi. Enjoy!




Gluten-free, soy-free, sugar-free, vegan

Coconut Rice

1 cup sushi rice
1 1/2 cups water
1 cup coconut milk
2 Tbsp maple syrup
1 tsp vanilla
1 pinch salt
Prepare the sushi rice. Rinse the rice 4 or 5 times until the water runs clean. Once clear, drain water and add 1 1/2 cups cold, fresh water to rice. Allow to soak for 30 minutes. Place on stove over high heat and bring to a boil. Reduce heat to a simmer and cook for 20 minutes.

When water has evaporated and the rice is done, turn heat up to medium and add the remaining ingredients.

Stirring often, mix until the coconut milk is soaked into the rice, about ten minutes. Spread rice onto a plate and allow to cool.
Once rice is at room temperature, scoop the rice into heaping tablespoons and shape into squares or circles. Place back into refrigerator and let rice set up. Meanwhile thinly slice fruit.

  • mango
  • kiwi
  • watermelon
  • pineapple
  • or any other fruit of your choice

Assemble frushi however your heart desires.
Once frushi is assembled refrigerate and make the coconut dipping sauce.

Coconut Dipping Sauce

1/2 cup coconut milk (or the remaining of your can)
2 tsp maple syrup
1 tbsp finely minced mint

Mix together. Refrigerate until ready to use. Enjoy!

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