with Pistachio-Date Filling & Coconut Cardamom Cream
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- 2 plums, halved and pitted
- 2 oz California dates, finely chopped
- ¼ cup pistachios, finely chopped
- 1 tbsp agave syrup
- 5.5 oz coconut milk, chilled in the freezer
- ¼ tsp ground cardamom
- 1 tsp olive oil*
- *Not included
- For full ingredient list, see Nutrition.
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.
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.
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.
Divide the the pistachio-date filling between plums. Top with cardamom whipped cream. Dig in!