Description

This Coconut Milk Custard with Strawberry-Rhubarb Compote is a luscious, dairy-free dessert featuring a creamy coconut milk-based custard paired with a sweet and tangy strawberry-rhubarb compote. The custard is gently cooked on the stovetop until thickened, chilled until set, and served with a fresh fruit compote and a sprinkling of chopped pistachios for added texture and flavor. Perfect for a refreshing and elegant treat that is free of dairy but rich in taste.

Ingredients

Scale

Custard

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
4 1/2 cups warm water (for coconut milk extraction)

Strawberry-Rhubarb Compote

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

To Serve

Coarsely chopped pistachios
Eight 6-ounce ramekins, dessert bowls, or teacups

Instructions

Make the Coconut Milk: Blend the shredded coconut with 4 1/2 cups warm water in a blender for 2-3 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.
Prepare the Custard Base: In a medium saucepan, vigorously whisk the egg yolks and granulated sugar for 2-3 minutes until the mixture is pale and smooth. Add potato starch and kosher salt, whisking to combine. Scrape the seeds from the vanilla bean into the mixture and reserve the pod. Gradually whisk in the extracted coconut milk.
Cook the Custard: Place the saucepan over medium-high heat and cook the custard mixture, whisking constantly for 5-7 minutes until it thickens to a custard-like consistency and coats the back of a spoon. Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to ensure smoothness. Let it cool slightly, stirring occasionally.
Chill the Custard: Divide the custard evenly among eight 6-ounce ramekins (about 1/2 cup each). Refrigerate for 2-3 hours until the custard is fully set.
Make the Strawberry-Rhubarb Compote: While the custard chills, cook the rhubarb, strawberries, and brown sugar in a large skillet over medium heat for 5-7 minutes, stirring occasionally, until the fruit is soft and juicy. Remove from heat, let cool, and then refrigerate until ready to serve.
Serve: Once the custards have set, top each with a spoonful of the chilled strawberry-rhubarb compote and sprinkle with coarsely chopped pistachios for a delightful crunch. Enjoy your creamy coconut custard with bright, fruity compote!

Notes

Coconut milk is freshly made by blending shredded coconut with warm water for the creamiest result; canned coconut milk can be used as a shortcut but may alter texture and flavor.
Potato starch acts as a thickening agent to give the custard its smooth, firm texture.
Ensure to whisk constantly during cooking to avoid curdling or lumps in the custard.
The vanilla bean seeds provide the best flavor, but vanilla extract is an acceptable substitute if beans are unavailable.
Chill the custard thoroughly to achieve the best set consistency before serving.
The compote can be prepared ahead and stored in the refrigerator for added convenience.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: coconut milk custard, strawberry rhubarb compote, dairy-free custard, gluten free dessert, coconut dessert, fruit compote dessert