Coconut creams with poached rhubarb

Coconut creams with poached rhubarb

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(5 ratings)


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Cooking time

Prep: 15 mins Cook: 10 mins Plus chilling

Skill level



Serves 4

Pretty as a picture, five ingredients, dairy-free and delicous – what more could you want from a dessert?

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

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  • 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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  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.

Recipe from Good Food magazine, May 2008

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Show comments
elaineshuter's picture

I used half fat coconut milk and didn't experience the separation others have described. It didn't set very firmly and still had a significant wobble to it, so maybe I would use an extra leaf of gelatine next time. I paired it with a mango topping which went very well. It was quick and easy to make, would be perfect after spicy food, Indian or Thai but not a spectacular desert by any means.

nclaus's picture
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Instead of just "plus chilling" as stated in the recipe time. It should state that it could take up to 8 hours to make this dessert. Not the 15mins of prep and and 10 mins to cook. It should say "Up to 8 hours prep"!!! I'm sure it tastes good though.

hanneke2000's picture

Loved these, the tartness of the rhubarb complements the sweet creaminess of the coconut. First time I made it the coconut creams were perfect, second time they split on me as others have mentioned, but I don't have a clue what I did differently. Perhaps it was just the brand of coconut milk.

I wonder if you could make a coconut mousse to lighten it up. Any ideas on how to do that?

catcrazywoman's picture
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Very easy to make but tasted just like a can of coconut milk that had set - horrible!

laxmirao's picture
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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.

jaaser's picture

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.

mandagraham's picture

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

ambertuesday's picture
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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.

victoriawan1's picture

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?