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+ servings

Stacked Pineapple with Cashew Nut Cream

Prep Time35 mins
Cook Time1 min
Servings: 2
Shared by: Boone Tavern Inn


  • 1 pineapple cored and sliced
  • 2 cups raw cashews
  • 4 teaspoons coconut oil
  • 4 teaspoons maple syrup
  • Blueberry jam for garnish


  • Soak the cashews for 30 minutes. Discard soak water. Add cashews, coconut oil, and maple syrup to blender.
  • Process for about a minute. You should have a thick paste. If you need more liquid, add two teaspoons of water. In order to stand firm between the pineapple slices, the consistency should be a thick paste, not a liquid cream.
  • Assemble the stacks in metal rings or cups. Place one pineapple slice in the bottom of container. Spoon out 1/4 of the cashew nut paste and spread on top of the pineapple ring. Place a second pineapple ring on top. Add 1/4 more of the paste on top of the ring. Place 3rd pineapple ring on top and press down. Assemble 2nd stack in the same way.
  • Keep in the fridge until ready to serve. Flip container onto plate and garnish top of pineapple stack with blueberry jam.

Bon appetit!