Coconut Milk Custard with Strawberry-Rhubarb Compote

Name: Coconut Milk Custard with Strawberry-Rhubarb Compote
Prep time: 25 min
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

Coconut Milk Custard with Strawberry-Rhubarb Compote was pinched from <a href="http://www.epicurious.com/recipes/food/views/coconut-milk-custard-with-strawberry-rhubarb-compote-56389341" target="_blank">www.epicurious.com.</a>

"End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios...."

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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes