If you like piña coladas… gettin’ caught in the rain… 🙂 Now that the song is stuck in your head (haha!) look at this Frozen Piña Colada Cake!! Isn’t fruit just beautiful? Nature’s food coloring. I love it.
You won’t believe me ’til you try this Frozen Piña Colada Cake. When you see what it’s made out of… It’s CRAZY, but it’s GOOD. And good for you! That’s the best part.
My husband and I just celebrated our 10th wedding anniversary in Mexico (woohoo!). This was our first time to visit Riviera Maya and it was absolutely beautiful. I just love the palm trees and the turquoise water. Gorgeous.
We stayed at an all-inclusive resort with a private beach and BUTLER SERVICE. Ya’ll, it was awesome. To go from a mom of a rambunctious toddler, changing dirty diapers, keeping kids happy, cooking and cleaning, the works…. to being waited on.. at the BEACH. I loved every second.
So we decided to try lots of different drinks, just for fun! This was my first time to try a Piña Colada. Oh, YUM. Reminiscing about that delicious drink, tropical paradise, and dreaming about summer got me eager to make a summery dessert. But I’ve gotta make it healthy, right?? Haha, of course!
Just look at the colors in the pineapple and cherries! Who needs artificial coloring?? Not me.
You won’t BELIEVE this has an entire ZUCCHINI in it! It definitely doesn’t taste like vegetables. It’s totally undetectable, but totally delicious. It only adds to the creaminess. Extra fiber and nutrients? Yes, please! The fiber means it won’t spike your blood sugar like conventional cakes. There’s also fiber from pineapple, coconut, oats and chia seeds– each with their own amazing health benefits. Yay!
Not to mention there is no gluten, dairy, or refined sugar. Fruits and vegetables along with seeds and grains. Real, wholesome ingredients. Makes me wanna burst out in song! This recipe is also nut-free, for those of you with sensitivities. If you want to make it Paleo, simply use 1 cup nuts & 1/4 cup coconut and 3/4 cup dates instead.
And if you want even more authentic pina colada taste, you can totally throw in some rum! (or rum extract!)
Dessert that’s actually good for you. How can you say no? 😉
Frozen Piña Colada Cake
- 3/4 cup rolled oats
- 1/2 cup shredded unsweetened coconut
- 9 medjool dates about 2/3 cup
- 2 Tbs coconut oil melted
- 1 chia egg 1 Tbs chia seeds + 2 Tbs warm water
- 1 tsp vanilla extract
- Pinch pink salt
- 2 cans coconut milk solid cream only (refrigerated overnight)
- 1 medium zucchini peeled, grated & squeezed dry (scant 1 cup)
- 1 pineapple (about 3 cups diced, divided)
- 1/4 cup coconut oil melted
- 2 Tbs maple syrup
- 1 Tbs raw or coconut sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- Dash Himilayan pink salt
- Squeeze of lime
- Cherries for garnish
To make the crust:
- Make a chia egg in a small bowl and set aside. Blend dates in food processor to break them up. Add remaining ingredients and pulse until sticky crumbles form.
- Press firmly into parchment-lined 7" springform pan.
To make the filing:
- Blend 1 1/2 cups pineapple and zucchini in food processor. Scrape down sides and add in the solid cream from 1 can of coconut milk, plus 1/3 cup of the second can. Add remaining ingredients. Blend well.
- Pour 3/4 of filling into crust. Place a layer of diced pineapple on top of the cake (up against the edge, too). Set in freezer.
- Add a big handful of pineapple to the food processor and blend again. Pour on top of cake.
- Garnish with pineapple and set back in freezer for 3 hours to harden.
To make the whipped 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)