This is one of those rare good desserts that contain no common allergens (no wheat, eggs, dairy, soy, nuts or peanuts). If you are allergic to yeast, do note that dates, like other dried fruit, generally have some yeast on their outer surface. I have seen a recommendation of carefully wiping each date with a damp cloth. That sounds pretty tedious and is not likely to be 100% effective.
In this classic Middle Eastern treat, the dates soak up most of the moisture from the cream (or, in this adaptation, coconut milk), becoming tender, luscious and decadently rich, and the remaining cream becomes a thick, sweet sauce.
7-8 bananas, sliced (See Bananas in the Glossary)
~12 oz. pitted dates, cut in two lengthwise
14-oz. can coconut milk (See Coconut and Milk in the Glossary)
1/4 tsp. cardamom (See Spices in the Glossary)
1/4 tsp. nutmeg (See Spices in the Glossary)
Mix the cardamom and nutmeg into the coconut milk. (Use a food-processor or egg beater if you need to, to get rid of any lumps.)
Pour the coconut milk over the fruit, leaving no dry spots. Refrigerate at least 24 hours before serving.
|Dessert under construction. This recipe fit perfectly into 5 layers |
(bananas-dates-bananas-dates-bananas) in this 7" by 11" pan.