Coconut Milk Custard with Strawberry-Rhubarb Compote
A silky smooth coconut milk custard topped with a vibrant strawberry-rhubarb compote and crunchy pistachios. This elegant dessert combines the tropical richness of fresh coconut milk with seasonal fruit for a refined finish.
Ingredients
- •3½ cups unsweetened shredded coconut
- •7 large egg yolks
- •⅓ cup granulated sugar
- •6 tablespoons potato starch
- •¼ teaspoon kosher salt
- •1 whole vanilla bean
- •½ pound rhubarb
- •1½ cups strawberries
- •⅓ cup light brown sugar
- •¼ cup pistachios
- •8 pieces ramekins
- •8 pieces dessert bowls
- •8 pieces teacups
Cooking Instructions
- 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.
3 min
- 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 min
- 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.
180 min
- 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.
7 min
- 5.
To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.
2 min
