RawKnitster
01-26-2010, 01:06 AM
http://i305.photobucket.com/albums/nn214/RawKnitster/Pineapplecheesecake.jpg
This started out as a Pina Colada smoothie and ended up a pie.
2 cups coconut milk (Made by blending the water and meat of a young coconut)
juice of 1 big orange (about 1 cup?)
1 cup of cashews, soaked 1 hour
1/4 of a big pineapple (would have used more if I had it)
1/3 cup farm honey
1/2 teaspoon vanilla extract
pinch pink salt
Blend together in Vita-Mix until smooth
While continuing to blend add:
3/4 to 1 cup coconut oil, melted
2 Tablespoons liquid lecithin
Blend another minute or so until oil is well incorporated.
I poured it into an 8" pie crust with enough left over to fill 3 dessert cups.
The crust I used was 1 cup macadamia, 1/2 cup almonds, ground in food processor and left chunky. Added 5 dried turkish figs (dates would have been good, too). Added a pinch of salt and a Tablespoon or so of agave to help it stick together.
I like it in the crust. The fig seeds gave it a little crunch. I like it even more in the dessert cups with no crust, nothing to interfere with the flavor and texture.
This texture is different from any dessert I have made (or eaten) before. It must be the pineapple...? Or is it the coconut milk and orange juice...? You can see the texture in the picture. It is slightly crumbly, just like a "real" cheesecake. Tastes like a real cheesecake, too, though much lighter. It melts in your mouth with a zing of pineapple.
This started out as a Pina Colada smoothie and ended up a pie.
2 cups coconut milk (Made by blending the water and meat of a young coconut)
juice of 1 big orange (about 1 cup?)
1 cup of cashews, soaked 1 hour
1/4 of a big pineapple (would have used more if I had it)
1/3 cup farm honey
1/2 teaspoon vanilla extract
pinch pink salt
Blend together in Vita-Mix until smooth
While continuing to blend add:
3/4 to 1 cup coconut oil, melted
2 Tablespoons liquid lecithin
Blend another minute or so until oil is well incorporated.
I poured it into an 8" pie crust with enough left over to fill 3 dessert cups.
The crust I used was 1 cup macadamia, 1/2 cup almonds, ground in food processor and left chunky. Added 5 dried turkish figs (dates would have been good, too). Added a pinch of salt and a Tablespoon or so of agave to help it stick together.
I like it in the crust. The fig seeds gave it a little crunch. I like it even more in the dessert cups with no crust, nothing to interfere with the flavor and texture.
This texture is different from any dessert I have made (or eaten) before. It must be the pineapple...? Or is it the coconut milk and orange juice...? You can see the texture in the picture. It is slightly crumbly, just like a "real" cheesecake. Tastes like a real cheesecake, too, though much lighter. It melts in your mouth with a zing of pineapple.