Sweet rice roll with wasabi sauce

1. Rinse the rice 4-5 times until the water is clear, leave for 10-15 minutes, drain the remaining water.
2. Pour coconut milk and cream into a saucepan, add rice, sugar and cook over low heat, stirring, until cooked. Cool to room temperature.
3. Moisten the rice paper with water, place it on a mat wrapped in cling film, then spread the rice in an even layer, pressing it a little with your hands and forming a rectangle. Sprinkle with coconut flakes and refrigerate for 8-10 minutes.
4. Wash, peel and cut all fruits into large strips.
5. Cut the finished rice base lengthwise into 2 parts.  Place chopped fruit on half of the base and roll into a square roll using a mat. Divide the roll into 3 parts.
6. Place the finished rolls on Wasabi sauce.