Name: Strawberry Rhubarb Compote and Coconut Custard Shots
Ingredients: 2 1/4 cups coconut milk; 3/4 cup sugar; 3 yolks; 1/4 cup cornstarch; 1 tsp. vanilla; 3/4 cup shredded coconut; 1 tbs. coconut oil; 4 cups diced strawberries; 4 cups diced rhubarb; 1 small orange (juiced); 1/2-3/4 cup sugar (adjust for your preference); 1/4 cup water

Strawberry Rhubarb Compote and Coconut Custard Shots

Course

Dessert

Cuisine

American

Ingredients

For Coconut Custard

2 1/4 cups coconut milk
3/4 cup sugar
3 yolks
1/4 cup cornstarch
1 tsp. vanilla
3/4 cup shredded coconut
1 tbs. coconut oil

For Compote

4 cups diced strawberries
4 cups diced rhubarb
1 small orange juiced
1/2-3/4 cup sugar adjust for your preference
1/4 cup water

Course

Dessert

Cuisine

American

Ingredients

For Coconut Custard

2 1/4 cups coconut milk
3/4 cup sugar
3 yolks
1/4 cup cornstarch
1 tsp. vanilla
3/4 cup shredded coconut
1 tbs. coconut oil

For Compote

4 cups diced strawberries
4 cups diced rhubarb
1 small orange juiced
1/2-3/4 cup sugar adjust for your preference
1/4 cup water

Instructions

For Coconut Custard

Combine the cornstarch, 1/4 cup coconut milk and yolks in a bowl and set aside.
Combine 2 cups of coconut milk and sugar in a pot and bring to a boil. Slowly temper boiling coconut milk and sugar into the yolk mixture and whisk quickly until thick and smooth.
Remove from heat and stir in vanilla, coconut oil and shredded coconut.
Pour into plastic shot glasses until glasses are half full. Chill to set.

For Compote

Combine the strawberries, rhubarb, orange juice, sugar and water in a medium sized sauce pan.
Bring mixture to a boil and let it cook on low to medium heat for about 30-45 minutes, depending on thickness desired.
Pour compote over coconut custard and chill to set.

Source

The Classic Catering People

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