Whole30 Biko

Indulge in the irresistible charm of Whole30 Biko, a wholesome twist on the classic Filipino sticky rice dessert. This recipe swaps traditional sweeteners for naturally sweet Medjool dates, blended into a luscious syrup that pairs perfectly with creamy coconut milk and coconut cream for a rich, caramel-like flavor. Glutinous rice serves as the base, creating a chewy, satisfying texture, while a topping of toasted coconut flakes adds a delightful crunch. Entirely refined sugar-free, dairy-free, and gluten-free, this Whole30-compliant treat is not just a dessert; it's a guilt-free celebration of traditional flavors with a healthy twist. Perfect for sharing, this naturally sweetened Biko is a satisfying addition to your Whole30 meal plan or a crowd-pleasing dessert for any occasion!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 cups Glutinous rice (sticky rice)
• 2 cups Water
• 1 can (13.5 oz) Coconut milk
• 1 cup Coconut cream
• 12 pieces, pitted Medjool dates
• 1 tablespoon Coconut oil
• 0.25 teaspoon Sea salt
• 0.5 cup Toasted coconut flakes

Directions

Step 1

Rinse the glutinous rice under cold water until the water runs clear to remove excess starch.

Step 2

In a large pot, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce to low and simmer for about 15 minutes until the rice is partially cooked and water is absorbed.

Step 3

While the rice is cooking, blend the pitted Medjool dates with half of the coconut milk (approximately 6.75 oz) in a blender until smooth to create a natural date syrup.

Step 4

In a large non-stick pan over medium heat, add coconut cream, the remaining half of the coconut milk, date syrup, coconut oil, and sea salt. Stir until the mixture is smooth and comes to a gentle simmer.

Step 5

Add the partially cooked rice to the coconut mixture, stirring constantly to prevent sticking. Cook on low heat, regularly stirring, until the rice absorbs most of the coconut mixture and becomes thick and sticky, about 25-30 minutes.

Step 6

Once thickened, transfer the sticky rice mixture into a lightly greased baking dish, spreading it evenly. You can grease the dish with coconut oil to keep it Whole30 compliant.

Step 7

Top the Biko with toasted coconut flakes and smooth the surface with a spatula.

Step 8

Bake in the oven at 350°F (175°C) for about 10-15 minutes to set the top.

Step 9

Let the Biko cool to room temperature before slicing and serving. Enjoy this sans-sugar, Whole30 compliant treat!

Nutrition Facts

Serving size	(1848.0g)

Amount per serving	% Daily Value*
Calories	2580.7

Total Fat 81.5g	0%
Saturated Fat 73.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 762.3mg	0%
Total Carbohydrate 472.3g	0%
Dietary Fiber 28.4g	0%
Total Sugars 350.1g
Protein 16.3g	0%

Vitamin D 0IU	0%
Calcium 264.0mg	0%
Iron 4.6mg	0%
Potassium 2851.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 2.4%

Carbs: 70.3%