Pineapple Coconut Cake
Description
Chef Mandi Gould describes her recipe as a fusion raw vegan cheesecake meets ice cream or sorbet. This recipe combines the amazing nutritional benefits and sweet flavors of luxurious coconut and sweet succulent pineapple. Slice in, take a bite, and fantasize about that tropical island getaway we're sure is in your immediate future! ; )
The photo included is of the 2 layer version with papaya on the top layer.
Recipe by
Ingredients
Crust:
2 cups almonds
1 cup dates
1/4 tsp cinnamon
Shredded Coconut (to sprinkle on bottom of pan)
Coconut Oil (to coat bottom of pan)
Pineapple Syrup:
Juice of one fresh pineapple
Filling:
2 large pineapples
2 cups raw unsweetened dried coconut
1 tbsp coconut oil
Methods/steps
Crust:
1) Blitz ingredients in the food processor.
2) Coat bottom of a spring form pan with coconut oil, then sprinkle with shredded coconut. This will prevent the crust from sticking.
3) Press the crust into the pan and set aside.
Pineapple Syrup:
1) Take the juice of a fresh pineapple and put it in your dehydrator in a shallow pan. Dehydrate at 105 degrees for 4 to 6 hours. Check on it to make sure it doesn’t over dehydrate. This will concentrate into a very sweet syrup that you can drizzle over your cake. (I took a nap and mine over dehydrated so I put the “candied pineapple” on top of my cake.)
Filling:
2) Add the meat of 2 pineapples. Blitz!
3) Poor over your pie crust.
4) Let set in the freezer for at least one hour.
