Pineapple Coconut Dessert by Peakd

Ingredients

• 300 g pineapple, diced into small cubes
• 1 can coconut milk
• 4 g agar-agar
• 100 g cashews, soaked 2 to 3 hours
• 1 tbsp coconut oil
• 80 g white sugar
• 2 tbsp toasted shredded coconut, for garnish

Instructions

1. Blend the pineapple, coconut milk, soaked cashews, agar-agar, coconut oil, and sugar for 1 to 2 minutes until completely smooth.
2. Pour the mixture into a saucepan and bring it to a boil over medium heat, stirring constantly for 2 to 3 minutes until the agar-agar is activated.
3. Pour the hot mixture into a lightly oiled mold and let it cool at room temperature for about 30 minutes until no longer steaming.
4. Refrigerate the mold for about 5 hours, or overnight, until fully set and firm to the touch.
5. Unmold carefully and top with toasted shredded coconut just before serving.