Coconut Cake and Pineapple Jam (v)

Coconut Cake & Pineapple Jam (v) isn’t just vegan—it’s gluten-free, too. We bake vanilla cupcakes with gluten-free flour, shredded coconut, and coconut cream, which replaces the milk and butter typically found in a coconut cake. Coconut cream mimics butter’s texture perfectly, making it an ideal dairy-free substitute. Bonus? It adds a creamy richness that makes this flavor irresistibly decadent.

Gables Delight merges local, natural ingredients with traditional methods to craft innovative flavors from everyday fruit. Founder Almudena Gudiel, raised in France, brings traditional French techniques to Miami, creating an award-winning line of jams and jellies. The pineapple coconut jam in this recipe captures the essence of pineapple, sourced directly from farms and cooked down in copper pots with dry coconut and sugar for an intensely vibrant flavor.

Coconut Cream, Sugar, Water, Pineapple Coconut Jam (pineapple, coconut, sugar, pectin, lemon juice), Tapioca Starch, Gluten-Free Flour (sweet white rice flour, potato starch, whole grain brown rice flour, whole grain sweet white sorghum flour, tapioca flour, xanthan gum), Sunflower Oil, Salt, Coconut, Dark Rum (contains sulfites), Vanilla Extract, Xanthan Gum, Baking Powder, Apple Cider Vinegar

Contains: Tree Nuts (coconut), Sulfites
Dietary Restrictions: Trace Alcohol

Three (3) servings per pint. Each serving 2/3 cup. Calories per serving: 330