Frushi

INGREDIENTS

125 ml condensed milk
60 ml cream
60 ml water
200 g Moir’s desiccated coconut
4 Safari fruit rolls (mango)
4 Safari fruit sticks (pear)
40 g Moir's glacé figs or melon,
thinly sliced

METHOD

Mix the condensed milk, cream and
water together in a saucepan
Bring to the boil, stirring
continuously. 
Add the coconut and continue to stir
until the coconut turns a slight
yellow colour and looks like
overcooked rice. 
Allow this mixture to cool
completely. 
Unroll a fruit roll and place on a
sushi mat. 
Divide the coconut mixture into four
and using one quarter per fruit roll,
press an even layer of the coconut
mixture on top of the fruit rolls. 
Press down firmly. 
Place a fruit stick and fig or melon
pieces at the top quarter of the
roll. 
Shape like sushi using the mat. 
Chill in the fridge before cutting
into pieces with a sharp knife.
Serving:

Colour 30 ml coconut with green food
colouring and slice a glacé pear into
thin slices.
Use when serving as your “wasabi” and
“preserved ginger”
decoration.

TIP:

Use other flavoured fruit rolls and
fruit sticks instead. Cover
your sushi mat with cling wrap to
prevent coconut from sticking to it.

INFO & TIPS

Moirs

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