Recipe By Dreena Burton
- 1 cup refrigerated coconut cream (from can of regular coconut milk, see note)
- 1 cup (packed) pitted dates (see note below)
- 1 cup frozen overripe sliced banana
- 3 tbsp cocoa powder
- 1/4 tsp sea salt
- 1/4 – 1/2 tsp vanilla bean powder or seeds from one vanilla bean or 1/2 tsp vanilla extract (see note) optional
- In a high-speed blender (I use Blendtec and the twister jar), combine all ingredients (see note if using a standard blender). Puree until very smooth.
- Transfer to a container to freeze (see note for mousse/pudding ideas). It will take 4-5 hours to freeze to a firm set, but will soft-set like a gelato in less time (about 2-3 hours). Makes about 2 1/2 cups.
- Coconut Milk Note: Use regular coconut milk (rather than light) from a can in this recipe. Before using refrigerate it overnight, or for a few days. The thick cream will rise to the top and be easy to scoop and measure. Use only the thick cream.
- Date Note: Dates must be soft to easily puree. Some pitted dates can be old and dry. If your dates aren’t soft, try presoaking them in non-dairy milk for a half-hour or so until they soften. Vanilla Note: I prefer the flavor of vanilla seeds or pure ground vanilla bean, but you can also use vanilla extract if you want to add that touch of flavor.
- Blender Note: A standard blender may have difficulty churning the dates and frozen bananas into a smooth mix. You might want to first process the bananas and dates in a food processor, adding a small amount of the milk and then transferring to a blender to achieve a smoother puree.
- Idea: As a mousse, try serving topped with fresh fruit or layered in a parfait glass with Vanilla Cashew Yogurt!