Eggless Cocoa Coconut Rice Cake Stack

Total time13 min

Prep time10 min

Cook time3 min

4.8

(9)

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Ingredients

4 servings

For the stack

8 plain rice cakes

For the cocoa coconut cream

1 can (13.5 oz) full-fat coconut milk
2 tbsp cocoa powder
2 tbsp maple syrup
½ tsp vanilla extract
1 pinch fine salt

For topping

3 tbsp unsweetened shredded coconut

Instructions

1
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a mixing bowl, leaving the watery liquid behind. You should have about 1/2 cup of thick cream.
2
Add the cocoa powder, maple syrup, vanilla extract, and salt to the coconut cream. Stir with a spatula until smooth and uniform, with no dry cocoa streaks remaining.

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