Description
Keto Coconut-Mango Sticky Rice Cake is a delicious and easy dessert made with cauliflower rice, coconut milk, and fresh mango.
Ingredients
Scale
- 2 cups cauliflower rice (fresh or frozen)
- 1 cup full-fat coconut milk
- 1/4 cup erythritol or your favorite keto-friendly sweetener
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1 ripe mango, diced
- 1 tablespoon lime juice
- 1 tablespoon fresh mint, chopped (optional)
Instructions
- Prepare the cauliflower rice: if using frozen, ensure it’s thawed and well-drained. For fresh cauliflower, chop florets and pulse in a food processor until they resemble rice.
- In a saucepan over medium heat, combine the cauliflower rice, coconut milk, erythritol, vanilla extract, and salt.
- Stir frequently and cook until the mixture thickens and the cauliflower is tender, about 10-15 minutes.
- Once thickened, remove from heat and fold in the shredded coconut, allowing it to cool slightly.
- Line a 9-inch round cake pan with parchment paper and transfer the coconut-cauliflower mixture into the pan, spreading it out evenly and pressing down firmly.
- Place the pan in the refrigerator for at least 2 hours to set.
- After chilling, carefully invert the cake onto a serving plate and slice it into wedges.
- Serve each slice topped with fresh mango and a splash of lime juice, garnishing with mint if desired.
Notes
- For a richer flavor, blend the cauliflower rice with the coconut milk before cooking.
- Consider adding a teaspoon of lime zest to enhance the taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg