Stuffed Dates (Coconut)

Name: Stuffed Dates (Coconut)
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Ingredients: 12 Large Medjool Dates - Halved or Pitted; 4 Oz Cream Cheese - Softened; 1/4 Cup Unsweetened Shredded Coconut; 2 Tbsp Coconut Cream; 1 Tsp Vanilla; 1 Pinch Sea Salt; 1/2 Cup Unsweetened Shredded Coconut - Garnish

Prep: 15 min Total: 15 min Serves: 12 37 views

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Naturally sweet Medjool dates become a two-bite indulgence when filled with a fluffy coconut cream cheese. The whipped filling turns rich and slightly tangy against the caramel-like fruit, while a roll in shredded coconut adds texture and a snowy finish. Chilled until firm, they make an effortless no-bake treat for entertaining or a little something sweet after dinner.

Ingredients

12 Large Medjool Dates - Halved or Pitted
4 Oz Cream Cheese - Softened
1/4 Cup Unsweetened Shredded Coconut
2 Tbsp Coconut Cream
1 Tsp Vanilla
1 Pinch Sea Salt
1/2 Cup Unsweetened Shredded Coconut - Garnish

Directions

Slice each date lengthwise without cutting all the way through. Remove the pits and gently open the dates.
In a medium bowl, beat together the cream cheese, coconut cream, vanilla, salt, and ¼ cup shredded coconut until smooth and fluffy.
Spoon or pipe about 1 tablespoon of the coconut filling into each date.
Lightly press the filled dates together, leaving the creamy center visible.
Roll or sprinkle the outside of each stuffed date with the remaining shredded coconut.
Arrange on a parchment-lined plate or tray and refrigerate for at least 30 minutes before serving.