Coconut Cream Pie Stuffed Dates
All the flavors of coconut cream pie in 5 minutes? Sign me up! These Coconut Cream Pie Stuffed Dates are made with coconut whipped cream, graham cracker crumbs, and toasted coconut.
Equipment
Ingredients
- 8 medjool dates
- ½ cup coconut yogurt
- ¼ cup crushed graham crackers, use gluten-free if needed
- ½ cup coconut cream, thick part from the top of a can of coconut milk
- ¼ cup toasted coconut flakes
Instructions
- Prep the dates: If your dates still have pits in them, make a shallow slice down the middle of each date (be careful not to slice all the way through) and remove the pit. Gently open each date to make space for the filling.
- Make the coconut whipped cream: Scoop out the thick top layer from a can of coconut cream or coconut milk. Whip it with a hand mixer until fluffy and soft peaks form, about 3-5 minutes.
- Stuff the dates: Spoon (or pipe) a little coconut yogurt into each date. Sprinkle with crushed graham crackers, then top with a dollop of the coconut whipped cream. Finally, finish with a sprinkle of toasted coconut flakes. Enjoy!
Video
Notes
- Choose good quality dates. Fresh medjool dates are best for that perfect chewy and gooey base.
- Chill the coconut milk/cream. Pop your can of coconut cream (or full-fat coconut milk) in the fridge overnight so the cream on top solidifies. Save the remaining liquid for smoothies!
- Whip it good. Use a hand mixer to whip the coconut cream until soft peaks form. Add a splash of vanilla or maple syrup if you want a little extra sweetness!
- Use toasted coconut flakes. It adds a delicious nutty flavor and the perfect crunch! You can buy toasted coconut flakes, or toast regular coconut flakes in a pan.
Calories: 179kcal, Carbohydrates: 26g, Protein: 2g, Fat: 9g, Saturated Fat: 7g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Cholesterol: 4mg, Sodium: 38mg, Potassium: 269mg, Fiber: 3g, Sugar: 19g, Vitamin A: 37IU, Vitamin C: 1mg, Calcium: 52mg, Iron: 1mg
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