Coconut Cream with Pear and Date Sweet

Another of Robyn’s delicious recipe, from Townsville.
1 tin coconut cream
4 pears, peeled and chunky cut
1/2 cup of dates, roughly chopped
1 tsp cinnamon
1 pkt Quinoa
1 punnet of raspberries or 1 pkt frozen raspberries
In a pan over a low heat combine the coconut cream with the pears, dates and cinnamon. Bring to a slow gentle boil. Simmer over a low heat until the pears start to soften and the dates fall apart. Remove from the heat.
Prepare 1 cup of Quinoa as directed on the packet. According to Robyn, white works best for this recipe.
To Serve 4 people: Divide the Quinoa between 4 bowls. Add the coconut cream mix and top with fresh or frozen raspberries.
This recipe is enjoyable both hot and cold.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Sweets and Desserts and tagged , , , , . Bookmark the permalink.

2 Responses to Coconut Cream with Pear and Date Sweet

  1. What a wonderful summer dessert – yum!!! Celeste:)

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