Soft Coconut Rice Squares

A perfect snack – both filling and packed with healthy fats and nutrients. These will get you past the 11am hunger pains at the office and/or those low times on a long bike ride.

I often make these on Sunday evening so they are kept handy for the week. For those who have sensitive diets, these are gluten free, dairy free and vegan friendly.

Prep: 5 minutes
Simmer: 20 minutes
Result: 18 Coconut Rice Squares

Screen Shot 2015-05-30 at 10.52.27 AM


  • 500g risotto
  • 2 cans coconut milk
  • ¼ cup brown sugar
  • 2 tbl spoons cinnamon
  • 2 tbl spoons nutmeg
  • ¼ cup chopped walnuts
  • ¼ cup chopped hazel nuts
  • ¼ natural whey protein


  • Pour the risotto and coconut milk in a large pot
  • Turn on the stove at medium to high heat
  • Directly after, stir in the brown sugar, cinnamon and nutmeg
  • Stir often, never leaving the stove for more than a minute or two
  • When the risotto has absorbed most of the liquids, mix in chopped nuts and whey protein
  • As the consistency of the mixture thickens, turn off the stove and pour the mixture into a pan around 12 x 9”
  • Evenly press the mixture in the pan
  • Leave to let cool
  • Cut into squares and keep in the refrigerator to store (or keep in the fridge to store and cut into squares as and when)

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