Coconut Milk Custard with Strawberry-Rhubarb Compote

Name: Coconut Milk Custard with Strawberry-Rhubarb Compote
Yield: 4 servings
Ingredients: 1 3 1/2 cups unsweetened shredded coconut (about 12 ounces); 1 7 large egg yolks; 1 1/3 cup granulated sugar; 1 6 tablespoons potato starch; 1 1/4 teaspoon kosher salt; 1 1 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla extract; 1 1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces; 1 1 1/2 cups quartered strawberries (about 6 ounces); 1 1/3 cup (packed) light brown sugar; 1 Coarsely chopped pistachios, for serving; 1 Eight 6-ounce ramekins; 1 dessert bowls; 1 or teacups

From the kitchen of Carly

Silky coconut custard made from scratch, thickened with potato starch and vanilla, then topped with a bright strawberry-rhubarb compote and crushed pistachios. The tangy fruit cuts through the richness perfectly, making this dessert feel both indulgent and refreshing.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 1/2 cups unsweetened shredded coconut (about 12 ounces)
17 large egg yolks
11/3 cup granulated sugar
16 tablespoons potato starch
11/4 teaspoon kosher salt
11 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla extract
11/2 pound rhubarb, trimmed and cut into 1/2-inch pieces
11 1/2 cups quartered strawberries (about 6 ounces)
11/3 cup (packed) light brown sugar
1Coarsely chopped pistachios, for serving
1Eight 6-ounce ramekins
1dessert bowls
1or teacups

Instructions

Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2-3 minutes. Pour mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing the cheesecloth to extract all of the coconut milk. Discard coconut solids.
Vigorously whisk egg yolks and granulated sugar in a medium saucepan until mixture is pale and smooth, 2-3 minutes. Whisk in potato starch and salt. Scrape in seeds from vanilla bean; reserve pod for another use. Gradually whisk in coconut milk.
Set saucepan over medium-high heat and cook, whisking constantly, until mixture thickens to a custard-like consistency and coats the back of the spoon, 5-7 minutes. Remove from heat and use a rubber spatula to push custard through another fine-mesh strainer into another large bowl. Let cool slightly, stirring occasionally. Divide custard evenly into ramekins (about 1/2 cup custard per ramekin) and chill until set, 2-3 hours.
Meanwhile, cook rhubarb, strawberries, and brown sugar in a large skillet over medium heat, stirring occasionally, until fruit is soft and juicy, 5-7 minutes. Remove from heat and let cool, then chill until ready to serve.
To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.