Coconut Frushi

Becky Luigart-Stayner; Jan Gautro

Frushi, or fruit sushi, is one of Orange's most popular items and makes a beautiful and unusual breakfast addition. Serve it as a side to poached eggs and Canadian bacon or ham. We've used oranges and raspberries for the topping, but any fresh fruit will work. If the fruit won't adhere to the coconut rice, apply it with a dab of honey.

Yield: 5 servings (serving size: 4 frushi pieces and about 2 1/2 tablespoons yogurt)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 4%
  • Fat: 1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.2g
  • Carbohydrate: 50.2g
  • Fiber: 1.4g
  • Cholesterol: 1mg
  • Iron: 0.4mg
  • Sodium: 53mg
  • Calcium: 71mg

Ingredients

  • 1 1/4 cups water
  • 1 cup uncooked sushi rice or other short-grain rice
  • 1/4 cup sugar
  • 1/4 cup light coconut milk
  • Dash of salt
  • Cooking spray
  • 10 orange sections
  • 20 fresh raspberries
  • 1 (6-ounce) carton vanilla fat-free yogurt

Preparation

  1. Bring water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. Remove from heat; let stand, covered, 15 minutes.
  2. Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.
  3. 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. Serve with yogurt for dipping.
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