Ingredients for 2 servings (for me one of the speed-serving):
700 grams of potatoes
1/2 cup dates
1/3 cup coconut milk
2 tablespoons flour coconut
1 tablespoon gingerbread spice
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
pinch of salt
1. Peel the potatoes, cook until tender. Dates soaked for 15 minutes in warm water, followed by draining water from them.
2. Cooked, still warm potatoes (which is very important to the cream without any lumps left) to mix with the rest of the ingredients for a smooth, uniform cream.
3. Prepared cream aside to cool.
4. Cream translate to your favorite jar, sprinkle with flour, coconut, cinnamon, decorate with fresh fruit.