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:

• Chocolate Covered Sandwich Cookies with Dulce de Leche from Karen’s Kitchen Stories
• Coconut Cream Date Caramel from Food Lust People Love
• Dalithoy, Konkani Style Dal from Mayuri’s Jikoni
• Deviled Egg Charcuterie Board from Blogghetti
• Dirty Shirley Cocktails from Jolene’s Recipe Journal 
• Dragon Paneer Roll from Magical Ingredients
• Ricotta Gnudi with Creamy Mushroom Sauce from A Day in the Life on the Farm
• Keto Dairy Savory Crepes with Almond Flour from Sneha’s Recipe
• Parmesan & Cheddar Pimento Corn Chip Dip from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 
• Sesame Dandelion Greens, Siguemchi Namul-Style from Culinary Cam
• Sticky Toffee Swirled Cookies from A Messy Kitchen

Here are my posts for the 2026 alphabet challenge, thus far:

A: Ají de Cerdo aka Peruvian Pork Stew

B: Baby Cos Peach Salad with Blue Cheese Dressing 

C. Traditional Cullen Skink 

D. Coconut Cream Date Caramel - this post!

To check out the Alphabet Challenges for 2024 and 2025, click here.

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Bavarian Cheese Spread

Bavarian Cheese Spread, also known as obatzter, obazda, obazde, obazd'n and obatzda, is a strong cheese spread made with ripe Camembert, cream cheese, butter, onions, spices and, of course, beer. It’s a classic Bavarian beer garden recipe, best enjoyed with a cold stein of Weissbier or indeed, your own favorite brew.

The original Obatzda recipe is credited to Katharina Eisenreich who was the innkeeper of the Bräustüberl Weihenstephan from 1920 -1958, a good long run. She served it to her guests as a light snack to accompany their morning beer and soon the idea spread, with many beer gardens creating their own special recipes. 

I'm just going to say that again to make sure you didn't skim by it: morning beer. Why don't we have a morning beer tradition? It sounds like a solid idea, at least on the weekend.

The recipe I’m sharing for this week’s Sunday FunDay Oktoberfest theme is purported to be that original Bavarian cheese spread recipe from the Bräustüberl Weihenstephan. I must confess that I had a certain reluctance to believe that a classic German cheese spread recipe would actually start with a French cheese. So I consulted an American friend who spent time in Germany growing up. Enough time that, in fact, she is fluent in German and is now a qualified German teacher. She kindly checked what she called the “German part of the web” and confirmed the recipe and added a bit more information. 

Bavarian Cheese Spread

Frau Eisenreich's Bavarian cheese spread does start with Camembert, the riper the better. The story there goes that it was created to use cheese that was reaching its use by date and was quite strong. Butter was added to make it milder. And to be authentic, obatzda must be mixed or kneaded together by hand. A side note that I found humorous: Apparently Germans call all cream cheese Philadelphia. 

Ingredients

8 3/4 oz or 250g Camembert cheese

1/3 cup or 70g butter

5 1/3 oz or 150g cream cheese, at room temperature.

4 1/4 oz or 120g onions, minced, plus extra sliced in rings to serve

1/4 teaspoon paprika, plus another pinch for garnish

1/4 teaspoon ground cumin

1 pinch each salt and pepper

7 tablespoons or 100ml Weißbier (weissbier/wheat beer)

Method

Cut the Camembert into small pieces with a sharp knife. This is easier when the Camembert is still chilled. Put it in a large mixing bowl and leave to come to room temperature.

Add butter, cream cheese, chopped onions, paprika, cumin, salt and pepper. 

Use your clean hands to thoroughly mix the ingredients together until you have a homogeneous paste. 

Use a rubber spatula to scrape the bowl, then add in the beer and mix again until all the beer is incorporated, using your hands or a wooden spoon. 

Cover the bowl with some cling film and refrigerate several hours or even till the next day to give the flavors time to combine.

Serve the Bavarian cheese spread sprinkled with a little paprika for garnish, along with brown bread or pretzels, slices of raw onion and, of course, beer. 

It’s Sunday FunDay and we are here to help you celebrate Oktoberfest whether that’s a thing in your neck of the woods or not! Check out all the German fare we are sharing below! 

• Bauernfrühstück (German Farmer’s Breakfast) from Sneha's Recipe
• Bavarian Cheese Spread from Food Lust People Love
• Beer Braised Steak from Palatable Pastime
• Beer Brats on Pretzel Rolls from Amy's Cooking Adventures
• Obatzda (Cheese Spread) from Making Miracles
• Oktoberfest Breakfast Casserole from A Day in the Life on the Farm
• Sourdough Soft Pretzels from Karen's Kitchen Stories

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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