Coconut creams with poached rhubarb

Recipe uploaded by

Mary Cadogan

3 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Using gelatine

1. Put the gelatine into a bowl and cover with cold water. Leave to soak for 5 mins until softened. Heat the coconut milk with 2 tbsp sugar in a pan. Bring to a gentle simmer, then remove from the heat. Lift the gelatine from the water and stir into the coconut milk. Keep stirring until the gelatine has dissolved, then pour into four small glass dishes or dessert bowls (if using glass, leave the milk to cool a little first). When the creams are cool, transfer to the fridge and leave to set.
2. Split the vanilla pod down the centre and put into a pan with 2 tbsp water and the remaining 4 tbsp sugar. Bring slowly to the boil to dissolve the sugar, then add the rhubarb and poach gently until softened but not mushy, about 3-4 mins. Leave to cool. Spoon the rhubarb over the coconut creams to serve.

Rhubarb health benefits

Rhubarb is a good source of fibre, vitamin C and calcium. It is also good as part of a low-cholesterol diet as it has cholesterol-lowering properties

Per serving

265 kcalories, protein 5g, carbohydrate 27g, fat 16 g, saturated fat 14g, fibre 1g, salt 0.31 g

Latest comments and suggestions

• Vic

  15 April 2008

  Vic commented on this recipe

  My coconut cream split - there was a white top layer and a see-through bottom layer. Does anyone have any idea as to why? I used 100% coconut milk, perhaps i should have used a can of coconut milk that had been watered down a bit with added emulsifer?

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• amber

  29 April 2008

  amber rated and commented on this recipe

  

  I used a can of light coconut milk it didn't split but there was a skin on the top which I had to remove before my son would go near it!!! Really liked this, so easy to make and so few ingredients. I added some grenadine to make my pale rhubarb a nice bright pink colour.

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• Manda

  28 May 2008

  Manda commented on this recipe

  This worked well but we weren't sure about the mix of coconut with rhubarb. The coconut on its own was particularly sickly.

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• Belit

  02 June 2008

  Belit commented on this recipe

  Mine also separated like described above. I used full fat coconut milk. I've never experienced anything like this with full fat cream so I assume it's something in coconut milk that creates this phenomenon. I avoided skin on the top by sprinkling the top with a bit of casting sugar while still hot. Loved it, though. Great, clean taste of coconut, not too sweet and lovely and creamy. I paired with fresh mango rather than rhubarb compote, which was super-nice.

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• Kathryn

  26 September 2008

  Kathryn rated this recipe

  

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• Smultron

  24 May 2009

  Smultron rated and commented on this recipe

  

  I made only the coconut creams (served with fresh berries instead) for a dinner party we had with indian food - and it complemented wonderfully. Will be making them again! So easy to make - it took me only 15 mins to prepare and just leave in the fridge :) I reduced the sugar to 2 tbsp and it was just the right sweetness for us. I had no problems with the coconut milk splitting (I used full fat coconut milk) but made sure that the milk was warm and not boiling.

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Ingredients

• 2 sheets leaf gelatine
• 400ml can coconut milk
• 6 tbsp caster sugar
• 1 vanilla pod
• 300g rhubarb , cut into short lengths

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 10 mins

Ingredients

• 2 sheets leaf gelatine
• 400ml can coconut milk
• 6 tbsp caster sugar
• 1 vanilla pod
• 300g rhubarb , cut into short lengths

Per serving

265 kcalories, protein 5g, carbohydrate 27g, fat 16 g, saturated fat 14g, fibre 1g, salt 0.31 g

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