From Lauren: Last week, I moved to Seattle and transferred to Bastyr University. While I’m busy settling into my new schedule, I’m excited to host some special guest posts. Today’s post comes from Angela at Paleo Kitchen Lab. This recipe uses Pure Wraps, which are made from only dehydrated coconut and water. You can purchase them here on Amazon.
Paleo Coconut Dessert Sushi
I owe my health for the past decade to the Paleo diet. After struggling to heal IBS for 6 years with no luck, I tried a sweetener-free, nut-free version of the Paleo diet. After a year, of no cheating, my diet healed my body and brought me back to balance. Even my food allergies went away, I can even eat nuts now.
I love cooking Paleo-style because it brings out my creativity. I learned to cook while following the Paleo diet and now spend my free time in my kitchen and sharing recipes on my blog.
Sushi is my favorite food and while visiting Japan, I ate a ton of sushi rice. It’s supposed to be a safe starch, but that sweetened, sticky rice brought back old symptoms of constipation.
When I returned home, I attempted home made Paleo sushi, using cauliflower rice, and it was just as good.
Then I got crazy and experimented with a sushi dessert roll. I had so much fun riffing on a sweet version of my favorite savory dish.
Once you have all the supplies, this recipe is so easy. And don’t worry, I used raw figs to mimic the raw fish!
A note on ingredients: To make this recipe you need Pure Wraps . These crepe-like wraps are made of dehydrated coconut meat and coconut water. And they’re great to have on hand for quick sandwich wraps.
I used other optional ingredient to make this roll because I wanted to get fancy. Finger limes are teeny limes that produce tiny caviar-like lime balls when cut. Pretty cool. They nicely imitated Japanese fish eggs that decorate some sushi rolls but you can totally leave this hard to find ingredient out.
If you’re a sushi fan, I suggest buying a sushi mat for easy rolling. They’re cheap, small and can be found in most grocery stores. I got mine at Whole Foods, but you can also buy one online here. You can make this dessert with out a sushi mat, just follow the instructions and check out the photos below.
- ½ cup of unsweetened shredded coconut
- ½ cup of coconut cream (put a can of coconut milk in the fridge overnight and scrape out the solid cream when you open it)
- 1 large brown or black fig, sliced
- ¼ teaspoon of vanilla extract
- ¼ teaspoon of high quality salt (I used Himalayan)
- 1 to 2 tablespoons of honey or maple syrup (depending on how sweet you like it)
- optional: ½ teaspoon of cardamom (I love the taste of cardamom but if you don’t have any, leave it out)
- 1 Pure wrap - a thin wrap made with only coconut - available here
- 2 small green figs or one large green fig, chopped in a food processor or by hand
- ½ a peeled apple, sliced extremely thin (I used the thinnest setting on my mandolin)
- Juice from half a lemon
- 1 finger lime
- Lay out a sushi mat, parchment paper or plastic wrap for easier rolling. Place a pure wrap on top of it.
- In a bowl, mix coconut cream and shredded coconut together. Add vanilla, salt, optional cardamom and honey or maple syrup. Mix ingredients with a fork.
- Spread coconut mixture in a square shape on the Paleo wrap, leaving once inch of space around the edges. Spread the mixture out thinly and evenly and mashed it down with a fork.
- Slice your fig into small strips or pieces and lay them on the top half of the wrap.
- Starting with the edge that has the figs on it, roll the sushi roll as if you were rolling closed a tiny carpet.
- When it’s rolled up, take a very sharp knife and slice into small rounds. I sliced my roll into 8 pieces.
- For the apple "ginger" slices Peel half an apple and slice it extremely thinly. You can do this by hand, but it’s much easier to slice on the thinnest setting of a mandolin slicer. Squeeze the juice of half a lemon over the apple slices so they don’t brown and arrange them next to the sushi roll.
- For the sweet "wasabi" Process 1 or 2 green figs in a food processor to make a sweet version of “wasabi”. Arrange it on the plate next to the sushi.
- If you have a finger lime, cut it in half and squeeze out the flesh. Top each sushi piece with a bit of lime “caviar”. You’re ready to serve your masterpiece and impress sushi loving friends as well as your own taste buds!
When Angela Privin is not creating Paleo recipes in her Paleo Kitchen Lab, she loves watching movies with her family, hiking with her small dog and practicing chi gong. Angela became a digestive health coach after winning her multiyear battle with IBS 10 years ago. Her digestive health blog can be found at www.diyhealthblog.com