Coconut creams with poached rhubarb

Coconut creams with poached rhubarb

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(7 ratings)

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.

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Comments, questions and tips

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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.
victoriawan1
15th Apr, 2008
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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