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Receta Creamy Pineapple Custard Cake
by Rawfully Tempting

My dear friend Ingrid was coming for dinner and I had about 15 minutes to prepare something for dessert. A poor little pineapple was sitting on the table, begging to be used. I prepared the dessert without cashews, so it was nut free, but it did need to be frozen. By the time we served it, it was soft and creamy, like a frozen custard. Both W and Ingrid LOVED this dessert. Next time, I'd add some cashews, to make it more like a "cheesecake" consistency, but the flavor was fabulous!

Note - Make this nut free by adding more ground chia and freezing. It will need to be served frozen. If you add cashews, the dessert can stand up and be cut without freezing.

Creamy Pineapple Custard Cake

Ingredients:

Directions:

1. Blend pineapple, coconut meat and cashews until creamy.

2. Add dried coconut and dates and continue to blend.

3. Add remaining ingredients. (except for banana) If necessary, add more chia to thicken. Taste for sweetness and adjust as needed.

4. Add 1/2 of sliced banana to bottom of 4" spring form pan.

5. Fill pan with Custard mix.

6. Top with remaining sliced banana and sprinkle with dried coconut.

7. Chill for several hours. If not using cashews, freeze until firm.

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