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["Custard: Simmer coconut milk in small sauce pan over medium heat until evenly blended.", "Whisk sugar, tapioca starch, salt, and egg yolk together.", "Add warm coconut milk to egg mix a little bit at a time, then add mix to coconut milk in saucepan. Simmer for 7 minutes, whisking the whole time. It will become pudding texture about halfway through, but keep over heat for full 7 minutes.", "Remove saucepan from heat, pour into mixing bowl and whisk in the coconut oil and vanilla extract.", "Once mixed, cover bowl with plastic, pressing on surface of custard. Chill for ~2 hours.", "Crust: Preheat oven to 325 F. Toast coconut chips for 7 minutes, stirring once. Remove and let cool.", "In a food processor, pulse the coconut chips. Add the almond flour, salt, sugar, and coconut powder. Then add the coconut oil (melted), ice water and egg white. It should become a moldable paste consistency.", "Grease a 6"" diameter pan with removable bottom with coconut oil. Press and mold the crust mixture into the pan with a ~1"" side wall.", "Bake the crust for ~12 minutes.", "Compote: quarter the strawberries and dice the rhubarb. Put in saucepan with the sugar and stir while simmering for ~6 minutes until all soft.", "Turn off heat and stir in the gelatin.", "Transfer to bowl and chill for 1-2 hours.", "Assembly: Once crust has cools, remove from pan. Spoon in the custard and let chill. Top with compote. Sprinkle topping. Serve."]
