Coconut Custard with Strawberry Rhubarb Compote

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Keeping things sweet today with this gorgeous and simple Coconut Custard with Strawberry, Rhubarb, and Blood Orange Compote. This is the no-bake treat that you will be wanting to make all spring and summertime long! So easy, super simple, and seriously delicious. Homemade coconut custard made with only a handful of ingredients, topped with literally the best ever strawberry rhubarb compote that has a little bit of a twist…blood orange! Every bite of this luscious and silky custard always leaves you wanting more. Coconut-y, perfect sweet, and lots of delicious spring/summer berry flavor! It’s SO good.

angled photo of four glasses of coconut custard with compote, sliced strawberries, and blood orange slices on top with coconut flakes and two spoons beside

About The Recipe

Can you believe that the first day of spring is this weekend? This year seems to be flying by! We can’t wait for some warmer weather and sunshine. There’s just something about this time of year that makes everything feel good, you know? Plus, all the wonderful fruits and vegetables coming into season…it’s just one of the best times of year!

So, we thought we’d celebrate with something new and different.

We came up with the idea of a coconut milk custard after finding a can of coconut milk in our pantry. My mom and I kind of went back and forth on ideas on what to do with it. Though, there wasn’t really enough of it to do a very big batch of…well, anything.

So, what’s something that can be made easily and in a small batch? Well, with all the custards we’ve been making for pies lately, my mom immediately said custard!

Which, I was all about. I am a HUGE coconut fan. But, figuring out what to do other than just custard was where we really spent a lot of time thinking. What would go well with coconut? We thought of quite a few things, but nothing really felt special.

four glasses of custard with spoonful missing from front glass on marble csurface

That is, until we got an email of what’s in season right now. At the top of the list? Rhubarb! It’s something my mom and I have been wanting to try for the longest time, but somehow never got around to it.

This custard seemed to be the perfect time to finally try it out. We combined it with some fresh strawberries that we already had, but we also decided to maybe do something a little bit different than just using lemon juice in the compote. When we got to the store, there was a huge pile of fresh blood oranges!

So, the compote became strawberry, rhubarb, and blood orange…and let me tell you. I could eat this stuff all on it’s own by the spoonful. It is SO. GOOD. Especially atop the simplest coconut custard you will ever make.

Every bite is sweet, spring-y, and full of flavor. You couldn’t ask for a better no-bake treat!

close up of small glass of custard with compote

Why You Will Love This Coconut Custard

  • Super simple.
  • Requires minimal ingredients.
  • Can easily be made dairy-free!
  • Doesn’t require any baking.
  • Ready in 45 minutes.
  • Can be served immediately or after refrigeration.
  • The perfect use for fresh strawberries, rhubarb, and blood oranges!
angled shot of coconut custard in four glasses with cut fruit on top, compote, and two spoons beside

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Custard:

  • Coconut Milk
  • Large Egg
  • Egg Yolks
  • Cornstarch
  • Granulated Sugar
  • Salted Butter
  • Vanilla Extract
eggs, coconut milk, butter, corn starch, vanilla, and sugar on marble surface

For The Compote:

  • Chopped Strawberries
  • Chopped Rhubarb
  • Granulated Sugar
  • Lemon Juice
  • Blood Orange Juice
sugar, chopped strawberries, chopped rhubarb, lemon juice, and blood orange juice in glass bowls on marble surface

How To Make Coconut Milk Custard with Strawberry Rhubarb Compote

Step 1: Make the custard

In a medium bowl, whisk together the egg and egg yolks.

Sift in the cornstarch and sugar. Mix well.

In a 2 quart saucepan over medium low heat, heat coconut milk until it just starts to bubble around the edge. Remove from heat and whisk into egg mixture in small amounts.

Return the entire mixture to saucepan. Heat, stirring constantly, until mixture is thick and coats a spoon, about 12-15 minutes. Remove from the heat.

Whisk in the butter and vanilla.

Spoon into desired serving glasses. Set aside or refrigerate.

custard divided among four glasses on marble counter

Step 2: Make the compote

In a 2 quart saucepan, combine the sugar, blood orange juice, rhubarb, strawberries, and lemon juice. Cook and stir over medium low heat until thickened, about 25-30 minutes

Step 3: Putting it together

Spoon desired amount of the compote onto each of the custards. Enjoy!

compote added on top of custard

Fresh Coconut Milk or Canned?

We used canned coconut milk for this recipe, but if you have coconut milk (like Silk), you can use that as well! Just make sure that it’s unsweetened coconut milk.

Can I Use Frozen Strawberries or Rhubarb For The Compote?

Absolutely! A compote is essentially just jam, but with chunks of fruit in it. You can easily sub in frozen fruit OR if you have fresh of one and not of the other, that’s okay! As long as you have chopped rhubarb and chopped strawberries, you’ll be good!

How To Store

Once put together, you can cover the glasses with plastic wrap and store these custards individually in the fridge for up to 3 days.

pulled back shot of four glasses of coconut custard with compote, a white cheese cloth, white flowers, two spoons, and glass vase behind with coconut flakes scattered around

Expert Tips

  • 1 ¾ cups of coconut milk is equal to a 15 ounce can.
  • This recipe can easily be made dairy-free if vegan butter is used in the custard.
  • With the custard, if you see any lumps in it while cooking, you will need to strain it through a sieve before stirring in the butter and vanilla.
  • The custard can be refrigerated before serving to set up or, if you don’t want it as thick, it can be served room temperature. It will be thick, but much looser than it would be refrigerated.
  • Be careful not to mash the berries for the compote!
  • You can use any size glass for this recipe. Just keep in mind portion sizes!

When you make this Coconut Custard with Strawberry Rhubarb Compote, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

four glasses of custard with compote, two spoons, flowers, and glass vase behind

Coconut Custard with Strawberry Rhubarb Compote

Traci
Luscious, silky smooth, and so good. This Coconut Custard with Strawberry Rhubarb Compote is the perfect simple dessert when you're craving something sweet this spring and summer! Every bite is perfectly sweet, coconut-y, and has a bright pop of flavor from the compote. Simply delicious!
4.5 from 2 votes
Prep Time 25 mins
Cook Time 45 mins
Course Desserts
Cuisine American
Servings 6
Calories 440 kcal

Ingredients
 

Custard

  • 1 large egg, room temperature
  • 3 large egg yolks, room temperature
  • 4 Tablespoons corn starch
  • ½ cup granulated sugar
  • 1 ¾ cups coconut milk
  • 2 Tablespoons salted butter
  • 1 ¼ teaspoons vanilla extract

Compote

  • 1 cup granulated sugar
  • 3 Tablespoons blood orange juice, strained
  • 2 cups sliced rhubarb
  • 1 cup sliced strawberries
  • 2 Tablespoons lemon juice, strained

Instructions

Custard

  • In a medium bowl, whisk together egg and egg yolks.
  • Sift in corn starch and sugar.
  • Mix well.
  • In a 2 quart saucepan over medium low heat, heat coconut milk until it just starts to bubble around the edge.
  • Remove from heat.
  • Whisk into egg mixture in small amounts.
  • Return entire mixture to saucepan.
  • Heat, stirring constantly, until mixture is thick and coats a spoon, about 12-15 minutes.
  • Remove from heat.
  • Whisk in butter and vanilla.
  • Continue whisking until completely smooth.
  • Spoon into desired serving glasses. Set aside or refrigerate.

Compote

  • In a 2 quart saucepan, combine sugar, blood orange juice, rhubarb, strawberries, and lemon juice.
  • Cook and stir over medium low heat until thickened, about 25-30 minutes
  • Spoon on top of custards.

Notes

  • 1 ¾ cups of coconut milk is equal to a 15 ounce can.
  • This recipe can easily be made dairy-free if vegan butter is used in the custard.
  • With the custard, if you see any lumps in it while cooking, you will need to strain it through a sieve before stirring in the butter and vanilla.
  • The custard can be refrigerated before serving to set up or, if you don’t want it as thick, it can be served room temperature. It will be thick, but much looser than it would be refrigerated.
  • Be careful not to mash the berries for the compote!
  • You can use any size glass for this recipe. Just keep in mind portion sizes!

Nutrition

Serving: 1Calories: 440kcalCarbohydrates: 62gProtein: 4gFat: 21gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 133mgSodium: 61mgPotassium: 345mgFiber: 1gSugar: 53gVitamin A: 346IUVitamin C: 24mgCalcium: 69mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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