Coconut Milk Custard With Strawberry-Rhubarb Compote Recipe

Name: Coconut Milk Custard With Strawberry-Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups unsweetened shredded coconut (about 12 ounces); 7 large egg yolks; 1/3 cup granulated sugar; 6 tablespoons potato starch; 1/4 teaspoon kosher salt; 1 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla extract; 1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces; 1 1/2 cups quartered strawberries (about 6 ounces); 1/3 cup (packed) light brown sugar; Coarsely chopped pistachios, for serving; Eight 6-ounce ramekins, dessert bowls, or teacups

Servings: persons

3 1/2 cups unsweetened shredded coconut (about 12 ounces)
7 large egg yolks
1/3 cup granulated sugar
6 tablespoons potato starch
1/4 teaspoon kosher salt
1 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla extract
1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces
1 1/2 cups quartered strawberries (about 6 ounces)
1/3 cup (packed) light brown sugar
Coarsely chopped pistachios, for serving
Eight 6-ounce ramekins, dessert bowls, or teacups

1
Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2-3 minutes. Pour mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing the cheesecloth to extract all of the coconut milk. Discard coconut solids.
2
Vigorously whisk egg yolks and granulated sugar in a medium saucepan until mixture is pale and smooth, 2-3 minutes. Whisk in potato starch and salt. Scrape in seeds from vanilla bean; reserve pod for another use. Gradually whisk in coconut milk.
3
Set saucepan over medium-high heat and cook, whisking constantly, until mixture thickens to a custard-like consistency and coats the back of the spoon, 5-7 minutes. Remove from heat and use a rubber spatula to push custard through another fine-mesh strainer into another large bowl. Let cool slightly, stirring occasionally. Divide custard evenly into ramekins (about 1/2 cup custard per ramekin) and chill until set, 2-3 hours.
4
Meanwhile, cook rhubarb, strawberries, and brown sugar in a large skillet over medium heat, stirring occasionally, until fruit is soft and juicy, 5-7 minutes. Remove from heat and let cool, then chill until ready to serve.
5
To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 cups unsweetened shredded coconut (about 12 ounces), 7 large egg yolks, 1/3 cup granulated sugar, 6 tablespoons potato starch, and more.

Yes, Coconut Milk Custard With Strawberry-Rhubarb Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Milk Custard With Strawberry-Rhubarb Compote

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