This beautiful cake is reminiscent of sipping a chilly piña colada in a tropical paradise. The creamy coconut milk filling is flavored with sweet, yet tart pineapple and can be served one of two ways. You can serve it thawed so that it's like a cream cake or serve it frozen for a cake that's like ice cream. You won’t believe this has an entire zucchini in it. It’s totally undetectable, only adding to the creaminess, so the cake is totally delicious.

Frozen Piña Colada Cake [Vegan]

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For the Crust:

  • 3/4 cup gluten-free rolled oats
  • 1/2 cup shredded unsweetened coconut
  • 9 Medjool dates, about 2/3 cup
  • 2 tablespoons coconut oil, melted
  • 1 chia egg (1 tablespoon chia seeds, plus 2 tablespoons warm water)
  • 1 teaspoon vanilla extract
  • A pinch of pink salt

For the Filling:

  • 2 13.66-ounce cans coconut milk, solid cream only (refrigerated overnight)
  • 1 medium zucchini peeled, grated and squeezed dry
  • 1 pineapple (about 3 cups diced, divided)
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 1 tablespoons raw or coconut sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • A dash Himalayan pink salt
  • A squeeze of lime juice

For the Garnish:

  • Cherries


To Make the Crust:

  1. Make a chia egg in a small bowl and set aside. Blend dates in food processor to break them up. Add remaining ingredients and pulse until sticky crumbles form.
  2. Press firmly into parchment-lined 7-inch springform pan.

To Make the Filling:

  1. Blend 1 1/2 cups pineapple and zucchini in food processor. Scrape down sides and add in remaining ingredients. Blend well.
  2. Pour 3/4 of filling onto the crust. Place a layer of diced pineapple around the edge of the cake. Set in freezer.
  3. Add a big handful of pineapple to the food processor and blend again. Pour on top of cake.
  4. Garnish with pineapple and set back in freezer for 3 hours to harden.

To Make the Whipped Cream:

  1. Use the leftover coconut cream (about 2/3 cup). Scoop into a bowl and whip with a hand mixer until fluffy. Add sweetener and vanilla, to taste.

To Serve:

  1. Spread the whipped cream on top of the cake and garnish with cherries.
  2. Let sit at room temp for an hour or more, until softened to your desired consistency. More frozen will have an icy texture, like a snow cone. More thawed will have a creamier texture.


Store in the freezer. Should last several weeks if covered tightly.

Nutritional Information

Total Calories: 5732 | Total Carbs: 676 g | Total Fat: 288 g | Total Protein: 32 g | Total Sodium: 1414 g | Total Sugar: 604 g Per Serving: Calories: 478 | Carbs: 56 g | Fat: 24 g | Protein: 3 g | Sodium: 118 mg | Sugar: 50 g Calculation not including cherries used for garnish. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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