Tropical Coconut Sticky Rice Wraps
Pick & choose your own fruit fillings for these fun, summery wraps. Best served with chilled vegan yogurt dip!
Tropical Coconut Sticky Rice Wraps Recipe
Prep time:
40 Minutes
Cook time: 20 Minutes
Servings:
8 wraps
Gluten Free
Vegan
Ingredients
Coconut Sticky Rice:
- 1 cup sushi rice, rinsed and soaked for 1 hour
- 3/4 cup coconut milk
- 1/4 cup sugar
- Pinch salt
Wraps:
- 1 recipe Coconut Sticky Rice (warm or chilled)
- Rice papers
- Assorted, thin-sliced fruit (mango, strawberries, kiwi, avocado)
- Mint (optional)
- Gluten Free Summer Berries Granola (optional)
Strawberry Yogurt dip:
- 1 cup strawberries, finely chopped
- 1 1/2 tbsp sugar
- 1/2 cup unsweetened coconut yogurt
- 2 tbsp coconut milk
- 1 tbsp maple syrup
Instructions
Coconut Sticky Rice:
- Cook rice according to package instructions.
- While the rice is cooking, combine coconut milk, sugar, and salt in a small saucepan. Bring the coconut milk to a simmer over medium heat, stirring often. Turn the heat down to low and simmer for 10 minutes.
- As soon as the rice is cooked, gently fold in the sweet coconut sauce. Be careful not to smash the rice. Gently stir until the rice is sticky and moist but most of the sauce is absorbed.
- Hydrate rice paper wraps one at a time according to package instructions. Arrange a thin layer of sliced fruit in the center of each wrap. Top with ¼ cup of warm or chilled coconut sticky rice, and add a second layer of fruit on top. Wrap up each roll like a burrito.
- In a small bowl, combine chopped strawberries and sugar. Set aside for 20 minutes to allow the strawberries to develop a light syrup.
- Blend the strawberries with the remaining fruit dip ingredients. Thin with non-dairy milk if needed. Chill before serving.
