Pot de Creme With Coconut

By Carol Dudar - recipe & food styling

Photos By Above The Salt

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. (Serves 4)


  • 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


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, 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.

Garnish option: vanilla coconut yogurt

Serving suggestion: Remove plastic wrap from pot de creme, top with salted caramel sauce and a dollop of vanilla coconut yogurt. Serve immediately.