Coconut puffed rice cake

Time: 120 minutes

INGREDIENTS:

• 250 g Basmati rice
• 5 dl coconut milk
• 3 dl of water
• 1 pinch of salt
• 40 g of erythritol
• 30 ml lemon juice
• 5 g of vanilla aroma
• 45 g of coconut shavings
• 5 L-size eggs

 

PREPARATION:

1.) Wash well the rice several times.

2.) Stir in the rice with milk, water, salt, erythritol, lemon juice, and vanilla flavor and cook over medium heat until the rice is well softened and creamy. When done, cool to room temperature.

3.) Separate the eggs. Beat the egg whites with a pinch of salt to a hard foam.

4.) Mix the yolks one by one with the rice. Add the grated coconut and mix well.

5.) Taste it. In case of need add more erythritol.

6) Gently swirl the hard-beaten egg whites. Stir in only 1/3 at first. Let's work on it boldly. This will loosen the rice. Carefully rotate the remaining foam, taking care not to crush the foam.

7.) Pour our dough into a cake tin greased with coconut fat or lined with silicone baking paper. Spread evenly. Let us also knock down the cake tin.

8.) Bake in a preheated oven at 200 degrees for about 30 minutes until becomes nice golden brown, check with a needle test.

9.) Allow to cool down.

10.) It can be served with sugar-free jam, fruit, or Nutella.

 

Tip:

Before baking, you can squeeze blueberries or raspberries into the dough and fry it.