Low Sodium Easy Pineapple Coconut Rice Cake Stack

Total time18 min

Prep time15 min

Cook time3 min

Low Sodium Easy Pineapple Coconut Rice Cake Stack

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the stack

8 plain rice cakes
Lundberg Family Farms Organic Whole Grain Rice Cake Brown Rice Salt-Free, 8.5 oz Quaker Rice Cakes Salt Free - 4.47 Oz O Organics Unsalted Organic Rice Cakes, Gluten Free Signature SELECT Salt Free Rice Cakes - 4.9 Oz Essential Everyday Salt Free Rice Cakes
See all

For the coconut cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
2 tbsp maple syrup
½ tsp vanilla extract
1 pinch fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the topping

2 cups fresh pineapple, cut into small chunks (about ½-inch pieces)
¼ cup unsweetened shredded coconut
1 tbsp maple syrup
¼ tsp ground ginger (optional)

Instructions

1
Open the refrigerated can of coconut milk and scoop the thick, solidified cream from the top into a mixing bowl, leaving the watery liquid behind. You should have about 1/2 to 3/4 cup of thick cream.
2
Add 2 tbsp maple syrup, the vanilla extract, and the pinch of salt to the coconut cream. Stir with a spoon until smooth and well combined, about 30 seconds. The cream should be thick enough to hold a soft mound on a spoon.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!