Potato cream with coconut milk
2 medium potatoes
300 ml of coconut milk (or more)
Brown sugar to taste
2-3 tablespoons of maple syrup
½ teaspoon of natural vanilla extract
2-3 dried figs
Peel and cut the potatoes into small cubes. Pour the coconut milk into a saucepan and add the potatoes. Bring to a boil, then lower the heat and simmer. Sweeten the preparation with maple syrup and a little sugar, flavor with vanilla. Cook the potatoes until tender.
Away from heat, blitz the potatoes until smooth and fluffy cream with a hand mixer. Adjust the sweetness to your taste by adding more maple syrup, if necessary. If the mixture feels too thick, dilute with a little more coconut milk. The proportions above may vary as your “medium” potatoes may be larger than mine.
Finally, stir in 2 dried figs, cubed. Pour the potato creams into ramekins and let cool. Garnish with 2-3 cubes of dried figs and a thin drizzle of maple syrup.