Coconut Custard with Strawberry Rhubarb Compote
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!
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
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.
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!
Serving: 1 Calories: 440 kcal Carbohydrates: 62 g Protein: 4 g Fat: 21 g Saturated Fat: 16 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 133 mg Sodium: 61 mg Potassium: 345 mg Fiber: 1 g Sugar: 53 g Vitamin A: 346 IU Vitamin C: 24 mg Calcium: 69 mg Iron: 3 mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.