Vegan Pineapple Coconut Cheesecake With Copra

SERVES 8-10

What you need

• 4 dates soaked until soft
• 1/3 cup Copra Coconut Nectar
• 2 1/2 cups Copra Coconut Meat 
• 1/4 cup Copra Coconut Water 
• 1 cup coconut oil
• 2 cups fresh pineapple chunks
• 1 cup dried coconut flakes

step by step

1. Place soften dates and coconut in food processor and process until well blended.
2. Pat into the bottom of an oiled 7 1/2 in. Springform pan.
3. Pureé the coconut meat and coconut water together in blender until smooth.
4. Add coconut nectar and coconut oil until smooth.
5. Add 1 cup pineapple chunks and blend as added.
6. Pulse the remaining pineapple chunks in the blender until well chopped. Drain.
7. Stir the pineapple into the coconut mixture, pour over crust and let set up in fridge for 4 hours. Move to freezer and leave until firm.  

*Adapted from Rawmazing

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