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Passionfruit & Coconut “cheese”cake
Crust:
1 cup medjool dates
2 cups desiccated coconut (unsweetened)
Pinch of salt

Mix in your blender till you get a crumbly dough. Press into a round spring form and put to chill while making the filling.

Filling:
2 1/2 cup young coconut meat
1 cup coconut cream (just the solid part)
1/4 cup melted coconut oil
8 passion fruits (only the juice, NO seeds)
Agave (you will have to measure this yourself until preferred sweetness reached, as I like it quite tart and the crust is very sweet I didn’t use much.)

Mix all above until smooth and creamy. It will be quite runny, but no worries, it will set when chilled.
Pour over the crust and freeze over night or at least for 8 hours. Take out 30 minutes before serving and decorate with passion fruit and coconut flakes.

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