Healthy dessert topping Recipe
International · Condiment · 10 min total
A creamy, naturally sweet topping made from coconut cream and dates, perfect for drizzling over pancakes, fruit, or ice cream.
10
min prep
min prep
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 4 Medjool dates, pitted and chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Open the chilled coconut milk can without shaking. Scoop out the solid coconut cream into a bowl; discard the liquid or reserve for another use.
- In a small bowl, soak the chopped dates in 2 tablespoons hot water for 5 minutes to soften.
- Transfer the coconut cream, softened dates with their soaking water, vanilla extract, and salt to a blender or food processor.
- Blend until smooth and creamy, scraping down sides as needed. If too thick, add water 1 teaspoon at a time until desired consistency.
- Taste and adjust sweetness by adding more dates if desired. Serve immediately or refrigerate for up to 1 week.
Tips
- Use full-fat coconut milk for best results; light coconut milk won't separate properly.
- This topping thickens when chilled; let it sit at room temperature for 10 minutes before serving.
- Drizzle over pancakes, waffles, oatmeal, fresh fruit, or use as a dip for cookies.
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