Coconut tapioca

plus 1 teaspoon brown rice flour (22.5 g) • plus 1 teaspoon tapioca starch (22.5 g) • plus 1 teaspoon almond flour (22.5 g) • plus 1 teaspoon buckwheat flour (22.5 g) • psyllium husk (2 g) • granulated sugar (50 g) • coconut rice milk (40 ml) • cold ghee (clarified butter) or cold coconut oil (40 g)

semi-whole grain rice flour (about 200 grams) • buckwheat flour (about 40 grams) • tapioca starch (about 10 grams) • melted ghee or melted coconut oil (about 20 grams) • eggs • rice-coconut milk or coconut milk (from a 1-liter carton, about 500 ml)

tapioca starch • coconut flour • coconut oil • eggs • salt • coconut milk (200 ml) • Coconut oil for greasing the pan

rice flour (225 grams) • tapioca flour (25 grams) • pandan extract (200 ml) • coconut milk (200 ml) • egg • salt • For the filling: • shredded coconut (150 grams) • coconut sugar (80 grams) • water (100 ml) • coconut milk (50 ml)

oat, almond, or soy milk (about 250 ml) • oat, almond, or soy cream (about 15 grams) • cornstarch or tapioca starch (about 15 grams) • unsweetened cocoa powder (about 10 grams) • coconut milk powder (about 8 grams; make sure it's dehydrated coconut milk, not shredded coconut) • 70% dark baking chocolate, chopped (about 35 grams) • crumbled speculoos cookie (dairy-free and/or gluten-free) • To taste: shaved 70% dark baking chocolate • To taste: shaved vegan white chocolate

plus 1 tablespoon granulated sugar (60 g) • vanilla sugar (20 g) • Seeds from 1/2 vanilla bean • cornstarch or tapioca starch (30 g) • coconut milk powder or nonfat dry milk (15 g) • soy cream or light cream (12% fat) (30 g) • soy milk or low-fat milk (about 500 ml) • squares white chocolate (regular or lactose-free) • vanilla extract (0.5 cl)