Frozen Pina Colada Cake
It’s hot outside, so cool off with this frozen tropical treat! A cream cake that tastes like a piña colada, but so much healthier!
Ingredients
Crust
- 3/4 cup rolled oats
- 1/2 cup shredded unsweetened coconut
- 9 medjool dates (about 2/3 cup)
- 2 Tbs coconut oil, melted
- 1 Tbs chia seeds + 2 Tbs warm water
- 1 tsp vanilla extract
- Pinch pink salt
Filling
- 2 cans coconut milk, solid cream only (refrigerated overnight), divided
- 1 medium zucchini, peeled, grated & squeezed dry (scant 1 cup)
- 1 pineapple (I used about 3 cups, divided)
- 1/4 cup coconut oil, melted and warm
- 2 Tbs maple syrup
- 1 Tbs raw or coconut sugar, to taste
- 1 tsp vanilla extract
- 1 tsp coconut extract
- Dash Himilayan pink salt
- Squeeze of lime
- Cherries for garnish
Instructions
- To make the crust:
- Stir together chia seeds and water in a small bowl and set aside.
- Blend dates in food processor to break them up. Add chia mixture and remaining ingredients and pulse until sticky crumbles form.
- Press firmly into parchment-lined 7" spring-form pan.
- To make the filling:
- Blend 1 1/2 cups pineapple and zucchini in food processor. Scrape down sides. Scoop out the solid cream from 1 can of coconut cream, plus 1/3 cup of a second can (reserve the water for another use), and add in the remaining ingredients. Blend well.
- Pour 3/4 of filling into crust. Place a layer of pineapple chunks on top of the cake (up against the edge, too). Set in freezer.
- Add a big handful of pineapple (roughly 1 cup) to the food processor and blend again. Pour on top of cake.
- Garnish with thinly cut pineapple and and set back in freezer for 3 hours to harden.
- To make the whip cream:
- Use the leftover coconut cream (about 2/3 cup). Scoop into a bowl and whip with a hand mixer until fluffy. Add sweetener and vanilla to taste. (I used about 1 Tbs maple syrup and 1 tsp vanilla)
- Spread whipped cream on top of cake with a spatula. Garnish with cherries or extra pineapple. Enjoy!