Fluffy, creamy, and sweet. This delicious treat is simple and easy to make. I whipped it up yesterday and mixed it into rice with some sliced banana and roasted sunflower seeds (actually, I thought I was buying pumpkin seeds and should have paid more attention, but the sunflower seeds were ok) to make a kind of rice pudding, but can imagine that this would be a delicious compliment to pumpkin, apple, or any kind of sweet pie, cobbler, pudding, fruit salad, or a crisp. This is one that I think I can make over and over again (when I’m not making fig spread). It’s simple, quick, and easy, too. You only need two ingredients and a few minutes.
- 250 ml of coconut milk
- 7-10 pitted dates
To Make: Make sure there’s no pits in those dates. Cut them in half for easier blending, then whip the dates and coconut milk together in a blender until it becomes so thick and creamy that it stops moving in the blender (the dates should be ground up also, though there may be bits visible and it may not be perfectly ground, which is fine. That’s how mine turned out, with little bits and pieces of dates visible in the whipped cream, but there shouldn’t be many huge chunks). If it stops moving before the dates are blended, you might need to turn off the blender and stir in a little bit more coconut milk and continue.
I used 100% coconut milk with no other added ingredients (listed on the box, anyway), available here in Thailand. In America, you may need to settle for something canned, but look for the fewest and best ingredients, if possible. Try not to go for the light stuff. If you get the 100% coconut milk with no preservatives, prepare it no more than 1 day ahead of the day in which you’ll eat it, if not that same day, and eat it before the 3rd day. If you’re getting the coconut milk that comes in a box and not in a can, you can chill it in the fridge for a few hours or overnight before preparing this. It’s better not to put cans in the refrigerator, though.
Right from the refrigerator, this whipped cream can be cooling on a hot day, too.