Mango Sticky Rice Cakes
A light, crunchy twist on traditional mango sticky rice that's perfect for summer!
Equipment
- Mixing Bowl
- Hand Mixer
Ingredients
- 8 plain rice cakes
- 2 large mango peeled and finely chopped
- 4 tbsp sweetened coconut cream crema de coco
- 2 tbsp sesame seeds for garnish
Coconut Whipped Cream
- 1 can coconut milk (full fat) refrigerated for 24 hours
- 3 tbsp powdered sugar
- ¼ tsp vanilla extract
Instructions
- Ensure your coconut milk has been in the refrigerator for at least 24 hours. Open the can and carefully scoop out just the solid white cream on top into a chilled mixing bowl, avoiding the clear liquid. You should have about 1 cup of coconut cream.
- Add the powdered sugar and vanilla extract to the coconut cream. Beat with a hand mixer on medium speed for about 1 minute, until it resembles the texture of traditional whipped cream.
- Peel and finely chop the mango.
- For each rice cake, spread 1-2 tablespoons of coconut whipped cream as the base.
- Top with a generous amount of chopped mango.
- Drizzle about 1 teaspoon of sweetened coconut cream over the mango.
- Finish with a sprinkle of sesame seeds.
- Serve immediately for the best texture and flavor.
Nutrition
Calories: 164kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 147mgFiber: 2gSugar: 10gVitamin A: 560IUVitamin C: 19mgCalcium: 27mgIron: 1mg
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