Pineapple and coconut together in a lovely union – just add calypso rhythms and a raffia skirt
Serves approx. 8-10 people
YOU WILL NEED
- 85g dates, stones removed
- 1 tsp coconut oil
- 100g shredded coconut
- 360g cashew nuts, soaked in water for 2 hours
- 100 ml agave syrup
- 1 tsp vanilla powder
- 4 tbsp coconut oil
- 1 tbsp cocoa butter
- A little water, if necessary
- 80g pineapple
- 50g dried pineapple, soaked in water
- 1 ripe banana
- 1 tbsp coconut oil
- 2 tbsp psyllium seed husks
- ‘Whipped Cream’ (find recipe for coconut whipped cream here)
- 2 tbsp shredded coconut mixed with 2 tbsp chopped dried pineapple
How to make the Piña Colada Cream Cake
Blend the dates to a smooth paste with the coconut oil and then mix in the shredded coconut. Spread the paste over the base of a spring form lined with baking paper and leave to chill.
Blend cashew nuts, agave syrup, vanilla powder, coconut oil and cocoa butter to a soft cream. Pour the cream into the spring form and leave the cake in the freezer while you prepare the pineapple purée.
Blend pineapple, banana, coconut oil and Psyllium seed husks and pour over the cake. Place the cake in the freezer for approx. 1 hour until completely set and you can easily remove the sides of the spring form and the baking paper.
Decorate with ‘whipped cream’ and pineapple/coconut sprinkles.
DID YOU KNOW THIS ABOUT PINEAPPLE?
Pineapple is rich in the anti inflammatory enzyme bromelain and helps digestion. Pineapple also contains manganese – a mineral which is part of the formation of many enzymes which the body requires for energy production. It is rich in Vitamin C, B1 and B2.
This recipe is from my book Raw Cakes: