Updated: Dec 13, 2020
This is the perfect example of eating something “naughty” nicely. I’ve been making it for my family for years and they can never get enough of it! All the sweetness in the dish comes from natural sources; no artificial sugars here. You can eat without worrying about all those nasty chemicals and preservatives. I hope you love this dish, I sure do!
1 cup unsweetened coconut
1 tsp. coconut extract if not using coconut yogurt
1/2 cup chopped pineapple
3 cups unsweetened pineapple juice
1 container 32 oz. plain or coconut yogurt (low or full fat, regular or greek)
3 cups dates pitted
2 cups almond meal
Line a medium sieve ( about 7 inches wide) with two layers of paper towels. Place sieve over a bowl.
Stir yogurt in container for consistency before pouring into sieve (If adding coconut extract, add here). Adjust paper towels to remove any folds. Cover with plastic wrap and refrigerate 24 hours, until yogurt thickens.
In a small saucepan, bring pineapple juice to a boil. Cook over high heat until reduced to scant 1 cup, 25 to 30 minutes. Cover and refrigerate until cold.
Meanwhile, place coconut on a baking sheet making sure they are in a single layer. Bake for 12-15 minutes at 325 degrees.
When you’re ready to serve, place a plate over sieve, making sure paper towels are not covering yogurt. Turn plate and sieve over to unmold yogurt. With a knife, smooth yogurt on sides and top to make a flat “cheesecake.” Garnish with toasted coconut and serve with pineapple sauce on the side.
Mix together dates and almond meal. Press mixture in bottom of pie plate and sprinkle chopped pineapple over crust. When you’re ready to serve, place a plate over sieve, making sure paper towels are not covering yogurt. Turn plate over to unmold yogurt transfer to crust with a knife, smooth yogurt on top of crust and top to make a flat “cheesecake.” Garnish with toasted coconut and serve with pineapple sauce on the side.