Combine coconut juice with salt. Heat water. Cook sweet rice with sugar. Mix coconut milk with palm sugar. Blend cooked rice and coconut milk. Add coconut juice and raspberries. Bake for 15 mins. Refrigerate. Serve. Enjoy! 🥥🍰
Cook the rice and add some of sugar into it for taste.
Take another bowl and add coconut milk into it.
Mix the palm sugar into the coconut milk.
Then mix the rice cooked and coconut milk together.
Take them into a large bowl after mixing.
Add the coconut juice and raspberries into it.
Mix them well.
Then bake them for fifteen minutes.
After cooking you can refrigerate the cake.
Your cake is ready to be served.
Video
Notes
Coconut Magic: Opt for fresh, unsweetened coconut for the purest flavor profile. While desiccated coconut works too, prioritize quality – choose varieties without added sugars or preservatives.Texture Perfection: Achieving the ideal texture is an art. Grate the shredded coconut finely to avoid any gritty sensation. If necessary, pulse it in a food processor for that silky consistency.Coconut Milk Mastery: When using coconut milk, shake the can well before opening. This ensures that the cream and liquid are well combined, resulting in consistent richness and flavor.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.