How To Make Coconut Creams with Poached Rhubarb
Try our delicious custard recipes you can easily make from scratch! And at the comforts of your own home, too. You can serve it hot or cold, or as a creamy dish on its own. You can even use it to add some creamy vanilla flavor to your favorite cakes. Your sweet tooth will thank you for these delectable custard recipes of ours!
Serves:
Ingredients
- 1 can of coconut milk
- 1/4 cup of sugar
- 1 tsp of vanilla extract
- 4 stalks of rhubarb
- 1/2 cup of water
- 1/4 cup of honey
- 1 tbsp of lemon juice
Instructions
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In a saucepan, combine the coconut milk, sugar, and vanilla extract. Heat over medium heat until the sugar has dissolved. Remove from heat and let cool.
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Cut the rhubarb stalks into 2-inch pieces and place them in a separate saucepan. Add water, honey, and lemon juice to the saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes, until the rhubarb is softened.
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Using a slotted spoon, remove the poached rhubarb from the saucepan and set aside.
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Pour the cooled coconut milk mixture into serving dishes.
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Top each dish with the poached rhubarb.
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Refrigerate for at least 2 hours before serving.
Nutrition
- Calories : 250kcal
- Total Fat : 12g
- Saturated Fat : 11g
- Cholesterol : 0mg
- Sodium : 8mg
- Total Carbohydrates : 31g
- Dietary Fiber : 2g
- Sugar : 26g
- Protein : 1g
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