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Mango and Coconut Caramel Rice Cakes
Recipe by Hervé Cuisine
Soft little cakes made with rice, flavored with almond‑coconut milk, sweetened with white sugar and coconut sugar, topped with a golden caramel and decorated with fresh mango dice. A vegetarian treat inspired by Sierra Leone, perfect for an elegant dessert or a gourmand snack.
MediumSierra LeoneanServes 4
Printable version with shopping checklist
Source Video
32m
Prep
55m
Cook
10m
Cleanup
1h 37m
Total
Cost Breakdown
Total cost:$6.30
Per serving:$1.58
Critical Success Points
- • Cooking the rice in water
- • Preparing the sweet‑dairy mixture until the liquid is fully absorbed
- • Preparing the caramel without burning it
- • Baking in a water bath to achieve a firm yet fluffy texture
Safety Warnings
- • Caramel reaches very high temperatures; handle with care and avoid splatters.
- • The water bath involves hot water; be careful of burns when moving the ramekins.
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