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

Instructions

Step 1: Blend the shredded coconut with 4 1/2 cups warm water in a blender for 2 to 3 minutes until creamy. Pour the mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing to extract all the coconut milk. Discard the coconut solids.

Step 2: In a medium saucepan, whisk together the egg yolks and granulated sugar vigorously until pale and smooth, about 2 to 3 minutes. Whisk in the potato starch and salt. Scrape in the seeds from the split vanilla bean, reserving the pod for another use. Gradually whisk in the coconut milk.

Step 3: Place the saucepan over medium-high heat and cook the mixture, whisking constantly, until it thickens to a custard consistency and coats the back of a spoon, about 5 to 7 minutes. Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Let cool slightly while stirring occasionally. Divide the custard evenly into the ramekins (about 1/2 cup each) and chill for 2 to 3 hours until set.

Step 4: While the custard sets, combine the rhubarb, strawberries, and brown sugar in a large skillet over medium heat. Cook, stirring occasionally, until the fruit softens and releases juices, about 5 to 7 minutes. Remove from heat, let cool, then refrigerate until ready to serve.

Step 5: To serve, spoon the strawberry-rhubarb compote over the chilled custards and sprinkle with chopped pistachios for added texture and flavor.

Tips & Variations

For a smoother custard, be sure to whisk constantly while cooking to prevent lumps.

If you don’t have potato starch, cornstarch can be used as a substitute, though the texture may be slightly different.

Try other fresh berries or stone fruits in place of strawberries and rhubarb for a seasonal twist.

Use vanilla extract if you don’t have a vanilla bean; add it with the coconut milk when mixing.

Toast the pistachios lightly for an extra nutty flavor before sprinkling on top.

FAQs

Can I make this custard dairy-free?

Yes, this custard is naturally dairy-free because it uses coconut milk made from shredded coconut instead of cow’s milk or cream.

How do I know when the custard is thick enough?

The custard is ready when it coats the back of a spoon and you can draw a line through it with your finger without the custard running back together immediately.