For the dates puree
Soak the dates for 2-3 hours.
One they have soaked and soften a bit remove the seeds and stem if any.
Puree the soaked dates and strain the puree to have a smooth date puree.
Keep aside.
For infusing the coconut-milk
In a thick bottomed pan, on a very gentle flame heat the coconut milk.
Add the lemon zest and mint leaves.
Continue to cook for a minute. Make sure the not tho allow the milk to come to a boil.
Turn of the gas and let the custard sit for an hour in the refrigerator.
Preparing the Coconut-milk Custard
Once the infused coconut milk has cooled down strain out the zest and leaves if you want. I did not strain the zest but spooned out the leaves.
Mix the date puree with the infused coconut-milk.
The Coconut-Milk custard is ready to use.
Keep refrigerated until you are ready to serve the dessert.
The Fruit Salad
Just before serving chop the fruits in bite sized cubes.
Do not chop ahead of time as oxidation will turn the fruits dark.
Serve them in individual bowls topped with chilled custard.
Garnish if required with a few mint leaves.
Always serve chilled.
