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Grilled Plums with Pistachio-Date Filling & Coconut Cardamom Cream
2 Serving Dinner

Grilled Plums

with Pistachio-Date Filling & Coconut Cardamom Cream

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
370
FAT
22g
CARBOHYDRATES
43g
PROTEIN
5g

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INGREDIENTS

  1. 2 plums, halved and pitted
  2. 2 oz California dates, finely chopped
  3. ¼ cup pistachios, finely chopped
  4. 1 tbsp agave syrup
  5. 5.5 oz coconut milk, chilled in the freezer
  6. ¼ tsp ground cardamom
  7. Salt*
  8. 1 tsp olive oil*
  9. *Not included
  10. For full ingredient list, see Nutrition.
Allergens: tree nuts (coconut, pistachio)
Tools: Food processor, Grill or grill pan
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
370
FAT
22g
CARBOHYDRATES
43g
PROTEIN
5g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Grill the plums

Place the can of coconut milk into the freezer. Brush the cut side of the plums with olive oil and sprinkle with salt. If grilling: Grill the plums, cut side down, until slightly charred, 8 to 10 minutes. If broiling: Set broiler to high. Place plums on a foil-lined baking sheet and broil until golden brown and soft, 5 to 6 minutes.

2
Make the filling

Remove 1 tbsp plum flesh from each plum half. Finely chop the removed plum flesh and add to a small bowl with the dates, pistachios, and agave. Stir to combine.

3
Make cardamom coconut whipped cream

Remove coconut milk from the freezer and drain the liquid from the can (or save it for your own use). Scoop out the solid coconut cream and add to a mixing bowl with the cardamom. Use a whisk or stand mixer to whip the cream into soft peaks.

4
Serve and enjoy

Divide the the pistachio-date filling between plums. Top with cardamom whipped cream. Dig in!

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