Coconut Milk Custard with Strawberry Rhubarb
Try our Coconut Milk Custard with Strawberry Rhubarb Compote recipe, a delightful dairy-free twist on traditional desserts perfect for all palates!
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Cooking tools:
- Saucepan
- Stove
- Spoon
- Refrigerator
Ingredients
- 3 ½ cups unsweetened shredded coconut (about 12 ounces)
- 7 large egg yolks
- ⅓ cup granulated sugar
- 6 tablespoons potato starch
- ¼ teaspoon kosher salt
- 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
- 4 ½ cups warm water
- ½ pound rhubarb, trimmed and cut into ½-inch pieces
- 1 ½ cups quartered strawberries
- ⅓ cup packed light brown sugar
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