Low FODMAP Cocoa Coconut Rice Cake Stack
This dessert-style stack is proof that a satisfying sweet treat doesn't have to be complicated or gut-unfriendly. The magic starts with chilled full-fat coconut milk — by scooping just the thick, solidified cream from the top of the can, you get a naturally rich, whippable base that needs zero dairy to feel indulgent. Stirred together with cocoa powder, a touch of maple syrup, and vanilla, it becomes a silky chocolate spread that tastes far more decadent than the short ingredient list suggests. Piled between crisp rice cakes and finished with toasted shredded coconut, each stack delivers real crunch, deep cocoa flavor, and a toasty, nutty aroma in every bite. The portions of cocoa powder and maple syrup are carefully kept within low-FODMAP thresholds, so you can enjoy every layer without second-guessing the math. Assembly takes just minutes once the cream is mixed and the coconut is toasted, making this a genuinely quick option when a chocolate craving hits. Each recipe makes four stacks, so it's easy to share — or keep them all to yourself, no judgment here.
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Learn more →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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