For the coconut whipped cream:
2 cans of full-fat coconut milk, chilled in the fridge overnight
2 tbsp sugar
1/4 tsp vanilla
1. Open your cans of coconut milk- the milk should be separated into a thick cream on top and liquid on the bottom. Scoop out just the cream into a bowl and add sugar and vanilla. (Save the milk for making a curry or stir fry!)
2. Whip with a whisk or a hand mixer until it is the fluffy consistency of whipped cream.
For the date caramel compote:
1/3 cup water
400 g dates, pitted and roughly chopped
1/4 cup brown sugar
1/2 tsp cinnamon
1 tbsp butter or vegan margarine
1. In a small saucepan, combine all of the ingredients and bring to a boil over low heat.
2. Simmer, stirring occasionally so it doesn’t stick, for about 10 minutes or until the dates fall apart and you have a caramel-y compote.
Layer large spoonfuls of coconut cream and compote into two glasses. Serve topped with chopped nuts and a sprinkling of cinnamon. Serves 2!
Recipe and photo courtesy of Wanderment