Dairy Free Easy Pineapple Coconut Rice Cake Stack

Total time18 min

Prep time15 min

Cook time3 min

Dairy Free Easy Pineapple Coconut Rice Cake Stack

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Ingredients

4 servings

For the stack

8 plain rice cakes
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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

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.

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