An Easy-Dessert, the Cashew Coconut Milkshake with Dates and Banana is creamy without any cream, and delicious for those dinner nights at home or a weekend dinner party. And its low calorie to boot and vegan.
My Friday night frenzy!
I was running around on a Friday night, trying to get everything ready for the dinner party the next day. My mind was set on these elaborate dishes for the main course that of course took time. So, I knew that I would not have time to make an elaborate dessert too. And when I reflected upon my menu for the evening, I realized that I really wanted a simple dessert. So I set about souring my cookbooks and the internet.
I came across an earmarked page in one of my favorite cookbooks by Michelle Mckenzie (Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs). It was a breakfast recipe for Cashew Milk with Oats. I kept staring at it and decided I would convert this into a dessert, because, well, it was really late, my eyes were drooping and I was really tired of looking at recipes. So I soaked a cup of cashews and went to bed.
Next morning when I woke up, with my kids going all wonky in the background, as they do on a Saturday morning (no school, right?!!), I fished out my blender and made the milkshake with just a vague idea that it should come out right. It was delicious! And so thick and creamy and oh so slurp worthy! And I had it for breakfast. It was like having kheer (Indian dessert) without all that stirring. And a perfect end to a perfect meal. My guests loved it!
Try this easy-dessert for those sweet tooth cravings or an after-dinner treat.
If you have more time, try these decadent Caramelized Banana Muffins.
A creamy, delicious and easy dessert that's will make you sllluuurrrppp!
- 1 Cup Cashews Soaked for 4 hours or overnight
- 4 Dates Mejdool
- 1/4 inch Candied Ginger
- 2 pods Cardamom Optional: Use only the seeds inside the pod
- 1/4 Cup Coconut Milk thick
- 2 Bananas frozen
- 2 Cups Water
- 1 tsp Rose Petals crushed
- 1 tbsp Pistachios chopped
Blend together all the ingredients with 2 cups of water. The milkshake should be thick and creamy. Garnish just before serving with crushed rose petals and pistachios.
I like using frozen ripe bananas for this recipe because it makes the milkshake thick, cold and creamy. If you are using fresh bananas, blend it with ice and reduce the amount of water to 1.5 cups.