Deep fried springrolls – take a back seat. This is the dessert version and is actually, super delicious.
- 1/2 cup arborio rice
- 2 x 14 oz. cans light coconut milk
- 2/3 cup granulated sugar
- 1/2 vanilla bean, split lengthwise
- 2 inches lemongrass
- 1/4 tsp. preserved ginger, diced small
- pinch of salt
- 1/3 cup dried apricots, diced
- 1 cup unsweetened shredded coconut
- 10 phyllo pastry sheets
- 3/4 cup unsalted butter, melted and cooled
- 1 container of pistachio ice cream
- fresh raspberries for garnish
In a pot stir together the rice, coconut milk, sugar, vanilla bean, lemongrass, ginger and salt over medium heat. Bring to a boil and reduce to a simmer. Cover the pot and cook, stirring occasionally, until the rice is cooked and thickened slightly, 20 – 30 minutes.
Transfer to a bowl, discard the bean and lemongrass and stir in the apricots. Cover and refrigerate until cold, about 1 – 1 1/2 hours.
Heat oven to 350 degrees.
Place 3/4 cup of shredded coconut on a parchment line cooking sheet and bake, stirring once, until golden, 5 – 8 minutes. Set aside to cool.
Gently unroll phyllo sheets and place on a kitchen towel. Cover with a damp kitchen towel to prevent drying out as you are working.
Lay one sheet of pastry, long side facing youi on a dry flat surface and brush evenly with a coating of the melted butter and fold in half, lengthwise. Brush lightly again with the melted butter and sprinkle with 1 tbsp. of the toasted coconut. Spoon 3 tbsp of the rice pudding along the side closest to you and gently roll up the dough around the pudding. Fold in the sides over the filling and continue to roll the dough to encase the filling.
Transfer seam side down, to another parchment lined baking sheet and top with a little more butter. Repeat process with remaining pyhllo. Sprinkle with remaining non-toasted coconut and bake until golden brown and the pudding has warmed through (15 – 20 minutes). Let cool slightly before serving the the Raspberry Sauce below.
3 cups fresh raspberries
1/3 cup granulated sugar
1 tbsp. fresh lemon juice
In a small pot stir together all ingredients over medium heat. Cook until raspberries start to release their juices and break down, about 5 minutes.
Taste. If too tart, add more sugar and cook, stirring constantly until dissolved.
Place in a blender and puree until smooth. Strain sauce through a fine sieve; discard solids and refrigerate sauce until ready to use.
When ready to serve, set 2 spring rolls on a plate, put a splash of sauce and drag across the plate. Add fresh raspberries and serve. Add a large scoop of pistashio ice cream on the side. Voila!
Remember the mantra…..damn I can do this…..you just did.