Ingredients:
Crust:
2 cups shredded coconut
5 Majhool date soaked in warm water for 2 hours
½ cup roasted pecans
2 tablespoon coconut oil
2 tablespoon coconut cream
4 teaspoons water from the soaked majhool
Pinch of salt
½ teaspoon lemon zest (optional)
1 tablespoon St.dalfour fruit spread (no sugar)
Cream:
1 pack of cold coconut cream (in the fridge for at least 4 hours)
2 tablespoon maple syrup
1 teaspoon vanilla extract
Topping:
½ fresh pineapple cut to small pieces
1 cup blueberries
½ lemon juice
1 tablspoon fruit spread (berries)
How to make:
- Roast the pecans on a dry pan or in the oven and let them cool
- In a food processor mix the shredded coconut, peeled majhool dates, coconut oil, coconut cream, salt, water and mix well
- At the end add the roasted pecan and pulse a few times
- In a pie pan place parchment paper and spread the crust mixture
- Then spread the mix all over the surface and put in the refrigerator for 10 minutes
- Whip the cream, vanilla and maple on high speed in a stand or hand mixer until the cream is thick
- Take the cut pineapple and add the blueberries and lemon juice mix
