If you find traditional Pot de Creme too rich, try this dairy-free version, sweetened with medjool dates. A perfect finish for a summer dinner party.
- 1 chia egg (*see note)
- 1/4c ((60ml) canned coconut cream
- 1 can (340ml) full fat coconut milk
- 1/4 tsp (1ml) sea salt
- 10 medium medjool dates, pitted
- 1/2 tsp (2.5ml) vanilla powder or 1 tsp (5ml) vanilla extract
You may like this recipe as well:
- In a small pot, simmer the pitted dates in the coconut milk for 10-15min.
- Meanwhile, combine the chia egg and coconut cream.
- Transfer the egg and cream mixture to blender and blend until well combined.
- Using a spoon to strain the dates from the milk.
- Add the dates to the blender, and on low speed, slowly add the warmed coconut milk while blending.
- Puree on high until mixture is smooth.
- Pour mixture into 4 individual serving cups.
- Cover with plastic wrap and refrigerate for 24-36 hours before serving.
*Note: Chia egg: 13g of ground chia mixed with 45ml warm water mixed together well. Let rest for 5 min.
Salted Caramel Sauce
INGREDIENTS (Requires prep time ahead)
- 1c (250ml) coconut cream
- 6 tbsp (60ml or 1/4c) fine coconut sugar
- 2 tbsp (30ml) coconut nectar syrup or maple syrup
- 1 tsp (5ml) vanilla extract
- 1/2 tsp (2.5ml) flaky sea salt
- Bring coconut cream, coconut sugar and coconut nectar sugar ( or maple syrup) to a full boil.
- Reduce heat and simmer for 10-15 min, stirring regularly until mixture has noticeably thickened.
- Season with flaky sea salt.
- Transfer to sealable container and refrigerate for at least 24hrs.
Vanilla coconut yogurt
Remove plastic wrap from pot de creme, top with salted caramel sauce and a dollop of vanilla coconut yogurt. Serve immediately.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.