Marzipan Coconut "Sushi" - cooking recipe

Ingredients

400 g coconut milk
100 g rice
1 tbsp caster sugar
100 g marzipan almond paste
1 tbsp icing sugar
5 drops green food colouring
1/2 None mango, peeled and cut into 8 thin slices
1 None kiwifruit, peeled and cut into 8 thin slices
50 g dessicated coconut, toasted
75 ml bottled chocolate sauce
None None icing sugar for rolling

Preparation

For the sushi pieces (nigiri), bring coconut milk to a boil in a saucepan. Add rice, reduce heat and simmer for 30 mins. Add sugar, cover and set aside to cool. Scoop 8 balls and shape into \"sushi rice\" (oblongs). Top each \"sushi rice\" with 1 kiwi slice and 1 mango slice. Meanwhile, knead marzipan, powdered sugar and food coloring. On a surface dusted with powdered sugar, thinly roll out 1/4 of the marzipan. Cut into 8 thin (3 inch long) strips. Wrap around each \"sushi\" as \"seaweed.\"
For the sushi rolls, place 1/2 the remaining rice on a piece of plastic wrap. Press rice into a 4 x 6 inch rectangle. Form remaining marzipan into 2 - 6 inch long strands. Lay 1 strand on 1/2 of the rice rectangle and roll up into a sushi roll. Dredge in toasted coconut then slice into 6 pieces. Repeat with remaining rice and marzipan.
Arrange sushi on plates and serve with chocolate sauce.