Date and coconut caramel sauce



Date and coconut should probably get married.

D A T E   A N D   C O C O N U T   C A R A M E L   S A U C E :

  • 1/2 cup chopped dates
  • 1/2 cup / 125ml /  4 fl oz fragrant tea [I used stir tea coconut cream, but any fragrant black tea, or chai will be delicious]

Leave dates to soak in tea for 30 minutes [the longer the better].

  • 1 tablespoon butter
  • 100ml / 3 fl oz coconut milk
  • 1/4 tsp salt [or to taste]

Melt butter in saucepan. Spoon dates into butter, try and squeeze out as much of tea mixture as you can. Fry dates in butter for a few minutes until fragrant and mushy. Add remaining tea liquid to saucepan and simmer for around 5 minutes. Add coconut milk and salt. Cook briefly until coconut incorporated. Using whizz stick [or food processor], blend until mixture is smooth and most lumps have gone.

Served here with caramelised bananas and a dollop of vanilla creme fraiche. Use poured over yoghurt, ice cream or cake. [Or just eat it straight, it’s delicious]. Store in airtight container in refrigerator. Makes about a cup.




  1. David says:

    Hello Rachel.
    This is David. Over there is Joanna. We have given up the sticks now & moved among the bricks. Oh dear.
    Like the sound of your Date & C. & Caramel sauce. Looks like its an absolute goer for people with ‘exceptionally well controlled’ Diabetes.
    I’m doing a sell job on Joanna right now!


    • rachel says:

      Hi David! [and Joanna]
      Thanks for saying hello. You must be missing the sticks. I am so pleased you like the sound of this sauce. But, can you hold a spoon? If so, maybe you could make it for Joanna! [wink, wink].
      Hope to see you sometime soon!
      Lots of love xx

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