• Servings


  • 2 cups sweet rice (or short grain sushi rice), uncooked
  • 3½ cups coconut milk, unsweetened
  • 2 teaspoons lime zest
  • ¾ teaspoon salt
  • 8 banana leaves, thawed
  • 8 banana, cut into 3


  • Combine rice and 2.5 cups of coconut milk in pot.
  • Bring to a boil, reduce to simmer, cover and cook for 20 minutes.
  • Let pot stand covered off heat for an additional 5 minutes.
  • While rice is still hot, fold cooked sushi rice with remaining unsweetened coconut milk, lime zest, and salt in a bowl until rice becomes sticky and has cooled slightly.
  • Using a 2-oz scoop, scoop warm coconut lime rice into each banana leaf square and top with a piece of banana. Top with another 2 oz scoop of rice and then roll the banana leaves into a "burrito-style" roll making sure banana is encased in rice.
  • Steam the packets 4 minutes or until banana leaf becomes fragrant. Can be served warm or cold