Low FODMAP Easy Pineapple Coconut Rice Cake Stack
Tropical flavors and a satisfying crunch come together in this no-cook dessert (or snack) that comes together in minutes and serves four. The base is a double layer of plain rice cakes spread with a lush, whipped-style coconut cream — made simply by chilling a can of full-fat coconut milk overnight so the thick cream separates and scoops out beautifully. Fresh pineapple is the star topping, tossed with a little maple syrup and optional ground ginger for a bright, juicy finish that tastes far more indulgent than it is. Toasted shredded coconut scattered over the top adds a nutty crunch that ties everything together. Navigating sweet treats on a low-FODMAP plan can feel limiting, but this recipe is built around ingredients that are naturally gut-friendly at the portions used — fresh pineapple stays within the safe serving window, and maple syrup is kept carefully measured across both the cream and the topping. There's no baking, no blending, and no specialty products to hunt down. It's the kind of recipe you'll want to keep in your back pocket for when a dessert craving hits and you need something fast, fresh, and genuinely delicious.
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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)
Ingredient noteA serving of up to about 1 cup of pineapple is low in FODMAPs, and this recipe stays within that amount, making it likely Low FODMAP. If you prefer to always avoid pineapple, please tap it and change its rating to Red.
- 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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