This is one of those quietly amazing snacks—simple, a little indulgent, and perfectly balanced. Light crunch, creamy center, and just enough nuttiness to keep it grounded.

Ingredients

• 1 plain rice cake
• 1–2 teaspoons sweetened condensed coconut milk (vegan)
• 1–2 tablespoons coconut whipped cream (vegan)
• Pistachio halva, finely crumbled

Optional swaps (if you don’t have halva):

• Roasted pistachios or almonds, finely chopped
• Lightly caramelized roasted nuts (almonds, cashews, or pecans work beautifully)
• Toasted sesame seeds mixed with a pinch of salt

Instructions

1. Create the center
   Gently press a small indentation into the middle of the rice cake using your thumb or the back of a spoon.
2. Add the sweetness
   Spoon the condensed coconut milk into the center. A little goes a long way—this is your rich, creamy base.
3. Top with whipped cream
   Add a soft dollop of coconut whipped cream on top. Don’t overdo it; you want lightness, not overload.
4. Finish with crunch
   Sprinkle with crumbled pistachio halva.
   If substituting, use something nutty and slightly savory to balance the sweetness—this is key.

Why It Works

• The rice cake keeps everything light and crisp
• The condensed coconut milk brings deep, caramel-like sweetness
• The whipped cream softens and rounds it out
• The nutty topping prevents it from becoming too sweet

Serving Notes

• Perfect as a midday treat, cozy dessert bite, or “I want something sweet but not heavy” moment
• Best eaten immediately for max crunch
• Pairs beautifully with tea or coffee ☕🌿

Simple. Thoughtful. Unexpectedly delicious.
Enjoy 🙏