My last minute Halloween treat (gf) (v) (nf)

Heyyy Friends. 

I made this colour themed dessert. It’s creamy and yummy and free from the top allergens. 

(Photo collage of the process- click photo below)

Ingredients & method: (3 layers)

Layer one:

  • White rice (2 cups)
  • Filtered water (1/2 cup)
  • Coconut milk (1 large can)
  • Pandan green flavouring (you can use blended spinach) (a few drops)
  • Healthy sugar or sweetener (2 tablespoons)
  • Pinch of salt
  • Wash your rice then put all ingredients into a large pot and cover, bring the rice to a boil, it should be quite sticky 
  • Transfer into a dish and press firmly down with a back of a label or large spoon

Layer two: 

  • Coconut milk (1 large can)
  • Salt, nutmeg, cinnamon, vanilla (teaspoon of each, 1/2 teaspoon for the salt)
  • Corn starch ( 4 tablespoons diluted into water first)
  • Coconut butter and coconut oil (1 tablespoon combined)
  • Put all the ingredients into a large pot on a medium summer whilst continuously stirring, once it’s gooey and stiff transfer into the container on top of your rice 

Layer three: 

  • Desiccated Coconut (1 tablespoon)
  • Healthy sugar for the crunch (1 teaspoon)
  • Carrot juice or orange food colouring (save some for end)
  • Rose water (one teaspoon)
  • Transfer and mix ingredients into a baking dish and dehydrate in the oven on 120°c for 8-10 minutes 
  • Once cooled and hardened mix in the remaining carrot juice or orange food colouring 
  • Sprinkle on top of the 2nd layer 

* Transfer the whole dish into the fridge for at least 4 hours then enjoy! 

**you can make it into any mould you want or even make individual cupcakes. 

***healthy sugar or sweetener = maple sugar, date sugar, coconut nectar. Raw honey (high fructose warming) 


That’s all friends 


Coconutandwhat 🌴🌰🌴


3 Comments Add yours

  1. Jasik says:

    Cool very clever


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