If someone told me a couple of years ago that sushi would eventually become one of my favorite dishes, I would say they’re crazy :D. Even though sushi was something I didn’t like at all, it has now become something I could eat at every time of the day – in the morning, at lunch, in the evening… basically all the time :D. My favorite is definitely avocado-maki. Yumminess!!!
So, if you want to make me happy, now you know what I need :D. Another thing I like eating soooo much are sweets. Gosh… However, I’m not so into these bought sweets, but rather into home-made cakes and desserts. That’s why I also love to bake. Some time ago, a certain idea came to my mind: “Why can’t I just have my favorite dish as a dessert?” Said and done :D.
Since I wasn’t sure if this would work and I didn’t find almost any recipes online, I wanted first to try it and make sure that it is edible :D. However, it wasn’t only edible, it was TDF!!! My hubby was over the moon! And that’s why I decided to try it once again and share this amazing recipe with you guys.
Why do I like it so much? It isn’t too sweet, it’s fruity and creamy at the same time, it’s vegan and gluten-free. What more could one want? It is also perfect for parties at home and it’s definitely an eye-catcher on the table :).
Ingredients (for ca. 20 pieces)
2 cups dmBio coconut milk
1 cup water
1 Tbsp dmBio coconut sugar
1 jar dmBio coconut butter
4 Tbsps dmBio nougat cream (vegan)
ca. 10 tbsps dmBio popped amaranth
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- Bring rice, water, coconut milk, vanilla and coconut sugar in a medium saucepan to a boil.
- Reduce the heat and simmer on low for 20 minutes, stirring every few minutes until thick and creamy
- Put the cooked rice in the refrigirator for 2-3 hours (you can do it also a day before you want to prepare the sushi)
- When the rice is cool enough, divide it into 3 portions
- Put a piece of plastic wrap onto a big cutting board or on a baking sheet. Tuck the ends under the board/baking sheet
- Warm the nougat cream up either in the microwave or in warm water until it’s liquid
- Quarter the strawberries lengthways
- Spread one portion of rice on the plastic wrap and form a rectangle (ca. 5mm thick and 10cm wide)
- Mix the coconut butter thoroughly with a spoon, since the coconut oil settles on the surface
- Spread the coconut butter over the rice
- Put the strawberries in the middle along the rice
- Using the plastic wrap on one side, roll the rice up tightly
- Coat the rice roll with the liquid nougat cream
- Sprinkle the popped amaranth over the rice
- Do the same thing with the remaining 2 portions of rice
- Put the prepared rolls into the freezer for half an hour (this way it is easier to cut the roll into pieces)
- Cut the rolls into bite-sized pieces and serve it with the coconut butter as a dip
*In a friendly collaboration with dm Österreich