Food Lust People Love: Coconut Cream Date Caramel

Wednesday, February 18, 2026

Coconut Cream Date Caramel

Thick, rich and naturally sweet, this coconut cream date caramel is made with Medjool dates. This no-cook recipe is fast, easy and accidentally vegan!

A couple of years back, I bought some dates to make a recipe that only called for a few. I don’t even remember what that was but it must have been worth it or I wouldn’t have bought the whole pack.

The dilemma: What to do with the rest of the dates? This coconut cream date caramel was perfect. Creamy, smooth and not too sickly sweet. Even better, it is vegan so I was able to share it with a friend who can’t eat dairy.

Coconut Cream Date Caramel

This recipe makes just a little less than 1 pint jar will hold, 1.9 cups or 450ml. The finished caramel weighs 1.23lbs or 560g. Assuming the coconut cream can has been sitting on the shelf for a while without being shaken, the thickest part of the cream will have risen to the top. That’s what you want to measure and use.

Ingredients

15 Medjool dates – about 12 1/2 oz or 355g before pitting

1/4 cup or 60ml unsweetened coconut cream from the top of the can

1/3 cup or 80ml date water from soaking

2 teaspoons vanilla extract

1/2 teaspoon fine sea salt or more to taste

Method

Use a sharp knife to cut the dates in half. Remove and discard the pits and any hard bits (adhering fruit stalks) on the stem ends.

Put the pitted dates in a heatproof bowl and cover them with hot water. Leave to soak for about 10 minutes.

Open the can of coconut cream from the bottom, if possible, and pour off the liquid and save it.

Measure out 1/4 cup or 60ml of the thick cream. Make up the correct amount, if necessary, by adding a little of the thin cream. You can use the rest in another recipe, like a saucy curry.

Drain the dates, reserving 1/4 cup or 60ml of the soaking water.

Add the pitted dates to a food processor along with the coconut cream, soaking liquid, vanilla and salt.

Process until super smooth, scraping down the food processor occasionally.

Spoon into a clean jar or covered vessel and store in your refrigerator for up to 2 weeks or longer. Let your nose guide you.

This is lovely spread on toast, spooned into yogurt or warmed and drizzled over ice cream.

Enjoy!

Welcome to the 3rd edition of Alphabet Challenge 2026, brought to you by the letter D. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the D recipes below: