Coconut Milk Custard with Strawberry-Rhubarb Compote
Coconut Milk Custard with Strawberry-Rhubarb Compote is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2-3 minutes.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlend 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.
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.
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.
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.
To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
