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.