Eosinophilic Esophagitis Friendly Easy Pineapple Coconut Rice Cake Stack
Total time18 min
Prep time15 min
Cook time3 min
5.0(23)
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Learn more →Ingredients
4 servings
For the stack
- 8 plain rice cakes
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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