Date and Coconut Spread Recipe
This spread is easy to make and versatile. Try it on toast, stirred into porridge or as a dip for chopped fruit.
Ingredients:
10-11 medjool dates, pitted
3/4 cup water, boiled
3/4 cup full-fat coconut milk
Pinch salt
Method:
Place the dates in a glass bowl and cover with the boiled water. Leave to soak for 30 minutes.
Place the dates and water into a blender and blend until smooth.
Put the dates mixture into a steel pan on a medium heat and cook, stirring frequently until all the water has evaporated and the colour deepens. When you drag a spoon/spatula through the mixture, it shouldn’t fill up with liquid. This should take 8-10 minutes.
Whisk in the coconut milk and simmer until slightly thicker and glossy in appearance (around 10 minutes).
Remove from heat and stir in the salt and any other flavourings you desire.
Wait until completely cool before storing in a glass jar.
Note:
The consistency is not very firm but it will thicken up as it cools down.
Storage:
Keep in an airtight jar in the fridge for up to a week.
Additional flavourings:
Pinch of ground cinnamon
Pinch of ground green cardamom
Vanilla
Pinch of dried ginger powder