菠蘿椰青滋味餅 [Vegan, Raw]

作者: Grace Wong

餅底材料: (1個8吋圓餅份量)

  • 20粒椰棗(去核,切小塊)
  • 半杯亞麻籽(磨碎)
  • 2湯匙冷壓椰子油
  • 喜馬拉雅鹽少許


  • 200克椰青肉
  • 450克鳳梨肉
  • 2湯匙椰子粉
  • 1湯匙椰糖
  • 青檸汁少許
  • 喜馬拉雅鹽少許


  1. 把椰棗放在砧板上,切成棗蓉。在一個大碗內,放入所有餅底材料;拌勻。把混合物轉入一個8吋彈簧扣模鍋內。利用湯匙壓實在底部。
  2. 在攪拌器內,放入所有餅餡材料;打至幼滑。
  3. 把餅餡倒進餅底上,然後放入冰箱內冷凍6小時或過夜至凝固。
  4. 可在凝固後的糕餅面灑上椰子片作裝飾。滋味餅最好在冰箱內拿出來後20-30分鐘才享用。慢用!


‘Pineapple Young Coconut Cake’

Makes one 8-inch pie

Base ingredients:

  • 20 pieces Medjool dates (pitted and cut into small pieces)
  • 1/2 cup flaxseed (grounded)
  • 2 tbs cold pressed coconut oil
  • Pinch of Himalaya salt

Cake ingredients:

  • 200g young coconut meat
  • 450g pineapple meat
  • 2 tbs coconut flour
  • 1 tbs coconut palm sugar
  • Squeeze of lime juice
  • Pinch of Himalaya salt


  1. Chop dates in a chop board; until it has become paste. In a big bowl, put in all base ingredients; combine well. Pour mixture into an 8-inch springform cake tin covering the bottom completely. Use a spoon to press down base to help mixture stick together.
  2. In a blender, put in all cake ingredients; process until very smooth.
  3. Spoon mixture over top of base. Pop into the freezer for 6 hours or overnight to set.
  4. Sprinkle dried coconut flakes over top of cake to garnish. Cake is best served 20-30 minutes after taking out from the freezer. Enjoy!


Grace Wong

關於 Grace Wong

Grace Wong是註冊言語治療師,兩個孩子的母親。她熱愛分享健康食品和飲食的知識,她成為素食者已超過22年,親身體驗了素食和生食生活帶來的益處。
//Grace Wong is a registered Speech and Language Pathologist and a mother of two. She is passionate about sharing her knowledge of choosing healthy food and eating healthily. Grace has been a vegetarian/vegan for over 22 years and has personally experienced the many benefits of vegetarianism, veganism and the raw food lifestyle.