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Coconut Rice Balls

Enjoy with East Asian Noodles.

Makes about 15 one-inch rice balls.


  • ½ cup sushi rice
  • 1 cup water
  • pinch of salt
  • ¼ cup coconut milk
  • 1 tablespoon + 1½ teaspoons sugar
  • ⅛ teaspoon pure almond extract
  • ½ cup shredded coconut
  • ¼ cup mango pieces, optional


  1. Combine the rice, water, and salt in a small saucepan. Bring to a boil over high heat. Reduce heat to medium and partially cover. Cook until all of the water is absorbed, about 25 minutes. Remove from heat.
  2. Stir the coconut milk, sugar, and almond extract into the rice. Let the rice cool to lukewarm. Using wet fingers, take about 1 teaspoon of rice and roll it into a ball. Roll each rice ball in coconut to coat it.
  3. Just before serving, garnish each rice ball with a strip of mango, if using.

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