Recipe

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• 1 can (14 oz) coconut milk
• 1 small to medium coconut
• 3 cups short grain white rice (pref. sushi rice, i use nishki')
• 1/3 cup powdered sugar (or to taste)
• chilled cooling trays
• 1 tsp ginger, powdered or pulverized

• 1 Drain and reserve coconut water from coconut, You may wish to filter it.
• 2 Prepare rice as directed, substituting coconut water for 1 1/3 cup of regular water called for on package directions.
• 3 Separate coconut flesh from hard outer shell. Divide in half and set aside.
• 4 Dissolve powdered sugar into canned coconut milk, set aside.
• 5 While rice is cooking, take half of coconut meat and grate to superfine.
• 6 Grate remaining half in fine to small grate.
• 7 While rice is still warm, add canned coconut milk and powered sugar,combining gently but thoroughly.
• 8 Next, add the superfine grate coconut flesh.
• 9 Combine thoroughly and form into 1x3 bars on chilled cooling trays.
• 10 Press some of the small grate coconut flesh onto the top of each bar. Dust each lightly with ginger. Serve.