Coconut Milk Custard with Strawberry Rhubarb

Try our Coconut Milk Custard with Strawberry Rhubarb Compote recipe, a delightful dairy-free twist on traditional desserts perfect for all palates!

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coconut milk custard
Recipe insights & TIPS
coconut milk custard

I’ve got a sweet little twist to share for my Coconut Milk Custard with Strawberry Rhubarb Compote recipe, and I think you’re going to love it! This dessert is already a wonderful mix of creamy and tart, but why not take it up a notch?

For a start, try adding a pinch of cardamom or cinnamon to the custard. These spices are a great match with coconut and will give your custard a warm, inviting flavor that’s really comforting. If you like a bit of crunch with your creamy dessert, sprinkle some toasted coconut flakes or chopped pistachios on top just before you serve. It adds a lovely texture and looks pretty too.

Now, let’s talk about that compote. A little drizzle of balsamic vinegar can really make the flavors pop, giving it a deeper taste that goes so well with the sweet strawberries and tart rhubarb. And for a fresh twist, throw in some chopped mint or basil leaves. It might sound a bit unusual, but the freshness of the herbs brings out a great burst of flavor that compliments the fruit perfectly.

coconut milk custard


Can I use canned coconut milk?

Yes, canned coconut milk works just as well for this recipe, ensuring a rich, creamy texture.

How long will this dessert keep?

The custard can be refrigerated for up to 3 days. Serve chilled with fresh compote for the best experience.
Is there a specific type of coconut milk recommended for the custard?

We suggest using full-fat canned coconut milk to achieve the best creamy texture. The fat content in full-fat coconut milk helps thicken the custard naturally, enhancing the luxurious feel of this dairy-free dessert.

Can I add other fruits to the Strawberry Rhubarb Compote?

Yes, feel free to mix it up! Adding other fruits like blueberries or blackberries can bring new flavors and colors to your Strawberry Rhubarb compote, making this dessert even more exciting and delicious.

What can I use instead of potato starch in the Coconut Milk Custard?

Cornstarch is a great alternative to potato starch. It works similarly by thickening the custard without altering the flavor. Just use an equal amount of cornstarch to substitute for potato starch to keep the texture right.

How can I ensure my custard sets properly?

To ensure your Coconut Milk Custard sets perfectly, cook it until it thickly coats the back of a spoon, then chill it in the refrigerator for at least 2-3 hours. If your custard seems too thin after cooking, it may need a little longer on the heat. But remember, it will thicken up more as it cools.

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Discover the creamy delights of Coconut Milk Custard, a perfect treat for those who adore dairy-free desserts. This recipe combines the tropical taste of coconut with the tartness of Strawberry Rhubarb Compote, creating a dessert that's as pleasing to the palate as it is to the eye.

30 minutes
Total TIME:
175 Minutes
25 minutes


For the Coconut Milk Custard:

  • 3 ½ cups unsweetened shredded coconut (about 12 ounces)
  • 7 large egg yolks
  • ⅓ cup granulated sugar
  • 6 tablespoons potato starch
  • ¼ teaspoon kosher salt
  • 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
  • 4 ½ cups warm water

For the Strawberry Rhubarb Compote:

  • ½ pound rhubarb, trimmed and cut into ½-inch pieces
  • 1 ½ cups quartered strawberries
  • ⅓ cup packed light brown sugar

Ingredient Swaps


Making the Custard:

  1. In a mixing bowl, combine the shredded coconut with warm water with a whisk. Blend until creamy, about 2-3 minutes. Strain through a cheesecloth-lined sieve into a bowl, pressing to extract maximum milk. Discard solids.
  2. In a saucepan, whisk together egg yolks and granulated sugar until pale. Whisk in potato starch, salt, and vanilla seeds. Gradually add the extracted coconut milk while whisking.
  3. Set the saucepan over medium-high heat. Cook, whisking constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Strain into a mixing bowl through a fine sieve to ensure smoothness. Let cool slightly.
  4. Pour the custard into baking dishes or ramekins. Chill in the refrigerator until set, about 2-3 hours.

Preparing the Compote:

  1. In a saucepan, combine rhubarb, strawberries, and brown sugar. Cook over medium heat, stirring occasionally, until the fruit is soft and the mixture is juicy, about 5-7 minutes. Let cool, then chill.
  2. Spoon the chilled Strawberry Rhubarb Compote over the set Coconut Milk Custard.
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