Coconut creams with poached rhubarb

Coconut creams with poached rhubarb

By Mary Cadogan
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(6 ratings)
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Prep: 15 mins Cook: 10 mins Plus chilling

Easy

Serves 4
Pretty as a picture, five ingredients, dairy-free and delicous – what more could you want from a dessert?

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal265
  • fat16g
  • saturates14g
  • carbs27g
  • sugars27g
  • fibre1g
  • protein5g
  • salt0.31g
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Ingredients

  • 2 sheets leaf gelatine
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 6 tbsp caster sugar
  • 1 vanilla pod
  • 300g rhubarb, cut into short lengths
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

Method

  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 Tip

    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

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Comments, questions and tips

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Jill Simpson
4th Oct, 2019
We have just eaten this delicious coconut cream, I made it this afternoon and chilled it for a couple of hours, I made it with full fat canned coconut milk and topped it with a mango and passion fruit coulis. I didn't have an issue with splitting.
Ellbee123
19th Aug, 2019
3.05
I had 200ml of reduced-fat coconut milk to use up, so decided to halve this recipe and make two coconut creams. I didn't bother with the rhubarb topping (I used mixed berries instead) and added some vanilla essence and desiccated coconut to the cream mix. No problems with the coconut milk splitting or anything - I think the key is to use a low heat and allow the creams to cool before putting in the fridge. They needed to set overnight and were quite wobbly. Worked fine, but even with the vanilla essence, they just tasted of a can of coconut milk. Think I'll look for another way to use up leftovers next time.
elaineshuter
26th Jun, 2013
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
4th Aug, 2012
3.05
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
14th Aug, 2010
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
13th Jun, 2010
1.05
Very easy to make but tasted just like a can of coconut milk that had set - horrible!
laxmirao
24th May, 2009
5.05
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
2nd Jun, 2008
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
28th May, 2008
This worked well but we weren't sure about the mix of coconut with rhubarb. The coconut on its own was particularly sickly.
ambertuesday
29th Apr, 2008
4.05
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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mike_fish
21st Jun, 2016
why wont the recipes print for me
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