🍡 Coconut Milk Mochi: Clean Carbs, Comforting Texture, Lasting Energy
My new go-to dessert: Coconut Milk Mochi Bites
Ever feel insecure about what to bring to a potluck?
Now you don’t have to— these Coconut Milk Mochi Bites are simple, satisfying, and sneakily nutritious / good for your gut.
This naturally gluten-free dessert, made with sweet white rice flour, full-fat coconut milk, and just a touch of sweetness, bakes up chewy, golden, and sliceable— perfect for sharing.
But it’s more than just a treat.
This mochi recipe is a clean carb you can feel good about. Here's why:
🧠 Clean Carbs = Smart Energy
When it comes to starches, white rice actually has the lowest toxin load— better than brown rice (Source 1) and easier to digest. Paired with full-fat coconut milk, this dessert becomes a functional carb source with real benefits:
Healthy fats in coconut milk help slow digestion, reducing blood sugar spikes, which is directly tied to skin-health, mood, weight, cravings, and more.
When cooled, the mochi develops resistant starch, which acts like prebiotic fiber - so good for gut health (Source 2). See quote below for what this means!
These bites are naturally gluten-free, dairy-free, egg-free, nut-free, & soy-free (safe for our eczema-prone littles) and endlessly customizable.
“Resistant starch [RS] is a type of starch that is not digested in the stomach or small intestine, reaching the colon intact. Thus, it “resists’ digestion. This explains why we don’t see spikes in either blood glucose or insulin after eating RS, and why we don’t obtain significant calories from RS”
Perfect as a dessert—or even as a pre-workout snack that won't leave you crashing.
🍽️ Coconut Milk Mochi Recipe
*Disclosure: This post contains affiliate links which provide me a small commission when used for purchase. I'm grateful for your support because it helps me keep this page up & running!Ingredients:
16 oz sweet white rice flour (mochiko works)
1 can (13.5 oz) full-fat coconut milk*
1 cup filtered water
¼ tsp sea salt
⅓ cup maple syrup** (adjust to your taste—or skip entirely!)
Neutral non-inflammatory oil (I recommend coconut oil - I ran out so I used avocado) to prevent sticking
*Note on coconut milk: look for one without gut disruptors — preservatives, polysorbate 60, gums, potassium metabisulfite, carrageenan, vitamin & mineral blends. These additions do the exact opposite of gut health fortification & can be quite harmful for those on the eczema healing journey.
**If opting out of maple syrup: Add ¼ cup extra water, mix, and only add more water if the batter feels too thick to pour easily (it should be like a thick pancake batter).
Method:
Preheat oven to 350°F (175°C).
Grease a parchment-lined 9x13" baking dish with a bit of oil.
Whisk together coconut milk, filtered water, maple syrup, and sea salt in a large bowl.
Add sweet white rice flour and mix until no dry clumps remain.
Pour batter into the parchment-lined baking dish.
Bake for 45–55 min, until the top is golden and a knife comes out mostly clean.
Cool completely before cutting—it slices easily / mess-free that way.
Cut into squares using scissors or a sharp oiled knife. If too sticky, dip tools / hands in filtered water between cuts.
🧊 Storage Tips
Same Day: Keep covered at room temp (for best chewy texture, enjoy within 8–10 hours).
Next 2-3 Days: Store mochi bites in the fridge in an airtight container.
To Freeze: Store in an airtight container & freeze up to 1 month.
To Reheat from frozen / fridge: Air fry at 400F for 5 min to make it chew-y in the center & crispy on the outside!
✨ Optional Pairings
If skipping sweetener: top with grass fed butter & raw honey
Savory option: wrap in a nori / seaweed wrap
🤓 Health Highlights
White rice = cleanest grain-based carb
Coconut fats slow glucose absorption (make sure to pick a milk with no gums, preservatives, polysorbate, etc)
Cooked + cooled rice = resistant starch & prebiotic fibers
Option to skip added sugar (i.e. maple syrup)
🧡 My Final Thoughts
Mochi & rice cakes are such comfort foods for me and I love that it can go savory or sweet. Most store bought ones make my blood sugar levels spike and I can’t eat much without feeling nauseous. But with this recipe, it becomes a clean energy food you can serve even the most sensitive tummies and still feel aligned with your wellness & gut/skin health goals.
Whether it’s your next potluck, post-workout snack, or freezer/eczema-friendly treat—you’ve now got a recipe that actually honors your & your family’s body.
As always, let me know if you have any questions.
SOURCES
(1) Scott CK, Wu F. Arsenic content and exposure in brown rice compared to white rice in the United States. Risk Anal. 2025 Aug;45(8):2183-2196. doi: 10.1111/risa.70008. Epub 2025 Feb 28. PMID: 40018851; PMCID: PMC12411130.
(2) Carlson JL, Erickson JM, Lloyd BB, Slavin JL. Health Effects and Sources of Prebiotic Dietary Fiber. Curr Dev Nutr. 2018 Jan 29;2(3):nzy005. doi: 10.1093/cdn/nzy005. PMID: 30019028; PMCID: PMC6041804.
