COCONUT PUDDING WITH ROASTED RHUBARB
Steps:
- For the crust: Combine the pistachios, sugar and salt in a food processor and blend to a coarse crumb. Add the coconut oil and pulse until the mixture crumbles together. Distribute the mixture among 8 serving glasses and use a muddler or the back of a spoon to press it down evenly and firmly. Set aside.
- For the malabi: Whisk together the cornstarch, vanilla bean paste, coconut extract, rosewater, if using, and 1/2 cup coconut milk in a medium bowl.
- Whisk together the sugar, salt and the remaining coconut milk in a medium saucepan over medium heat. Cook, whisking often, until simmering, then pour in the cornstarch mixture in a slow, steady stream, whisking constantly. Continue to cook, whisking, until the mixture has thickened, 1 to 2 minutes. Taste and adjust the extracts and flavorings as desired. Divide the mixture among the 8 serving glasses (about 1/2 cup in each), then cover and chill for 4 hours or up to overnight.
- For the rhubarb: Preheat the oven to 325 degrees F.
- Spread the rhubarb on a rimmed baking sheet and top it with the sugar, vanilla bean paste, salt and lemon zest. Cover with foil and roast for 20 minutes, then remove the foil and roast for another 15 minutes. Let cool to room temperature. (Store overnight refrigerated in an airtight container if making this the day before.) Spoon directly on top of the malabi before serving.
COCONUT RHUBARB DESSERT
What a delicious treat! Tart rhubarb is sweetened with crunchy pecans and flaked coconut, while a cake mix proves a tender base. -Connie Korger, Green Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, combine rhubarb, sugar, water and, if desired, food coloring. Cook over medium heat for 8-10 minutes or until rhubarb is tender; cool slightly. Transfer to a greased 13x9-in. baking dish; sprinkle with cake mix. Top with coconut and pecans. Drizzle with butter., Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve with ice cream if desired.
Nutrition Facts :
COCONUT CUSTARD AND RHUBARB TART
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an extra-indulgent and intensely coconut-y flavor.
Provided by Kat Boytsova
Categories Passover Dairy Free Dessert Tart Coconut Egg Vanilla Jam or Jelly Rhubarb Wheat/Gluten-Free Spring Easter Kosher for Passover Kosher
Yield 8 servings
Number Of Ingredients 22
Steps:
- Custard
- Bring coconut milk to a simmer in a medium saucepan. Whisk egg yolks, sugar, cornstarch, and salt in a medium bowl to combine. Whisking constantly, gradually add 1 cup warmed coconut milk to egg yolk mixture. Whisking constantly, add egg mixture to milk mixture in saucepan. Cook over medium heat, whisking constantly, 7 minutes (mixture should start bubbling halfway through and thicken to a pudding consistency, but be sure to cook the full 7 minutes).
- Strain mixture through a fine-mesh sieve into a large bowl. Immediately whisk in coconut oil and vanilla. Cover bowl with plastic, pressing on surface of custard. Chill until set, at least 2 hours.
- Do Ahead: Custard can be made 1 day ahead. Keep chilled.
- Crust
- Preheat oven to 325°. Toast coconut on a rimmed baking sheet, tossing once, until golden, 7-10 minutes. Let cool.
- Lightly coat tart pan with nonstick spray. Mix toasted coconut, egg whites, oil, sugar, and salt with a rubber spatula in a large bowl until combined and the consistency of a stiff paste.
- Transfer coconut mixture to tart pan. Using your hands, press mixture evenly onto bottom and up sides of pan. Bake crust until edges are lightly brown and bottom is set and just barely golden, about 10 minutes. Transfer pan to a wire rack and let crust cool.
- Do Ahead: Crust can be baked 1 day ahead. Wrap with plastic and store at room temperature.
- Rhubarb Syrup and Assembly
- Sprinkle gelatin over 1/4 cup water in a small bowl. Let sit 10 minutes.
- Combine jelly and 1 cup water in a medium saucepan and bring to a boil. Add bloomed gelatin and mix to combine. Add rhubarb, reduce heat, and simmer, stirring occasionally, until rhubarb is lighter pink in color and slightly softened, 2-4 minutes depending on thickness of stalks. Mix in lemon juice. Turn off heat and let rhubarb come to room temperature in syrup (about 1 hour). Strain cooled rhubarb through a fine-mesh sieve into a small bowl; reserve syrup.
- Whisk chilled custard until creamy. Spoon custard into tart shell; smooth with an offset spatula.
- Scatter rhubarb in an even layer over custard. Pour 1/4 cup rhubarb syrup over fruit, tilting pan to evenly distribute. Chill 20 minutes, then repeat with 1/4 cup rhubarb syrup. Chill tart at least 3 hours and up to overnight before serving.
RHUBARB DREAM BARS
A little different way to use up that abundant supply of rhubarb. It's a nice change of pace from the usual rhubarb pie or cake recipe.
Provided by KRISTA4
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
- Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
- Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 63.2 g, Cholesterol 82.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 340.3 mg, Sugar 46 g
COCONUT MILK CUSTARD WITH STRAWBERRY-RHUBARB COMPOTE
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Provided by Leah Koenig
Categories Dessert Passover Kid-Friendly Strawberry Coconut Rhubarb Ramekin Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- 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.
RHUBARB MERINGUE DESSERT
A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
- Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
- Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.
Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 105 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 170 mg
RHUBARB & COCONUT RIPPLES
Add a little bit of the Caribbean to rhubarb fool
Provided by Gary Rhodes
Categories Dessert, Dinner, Lunch, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Put the rhubarb into a pan with 100g/4oz sugar and the honey and cook over a low heat for 15-20 minutes until completely softened. Taste and add more sugar if necessary. Spoon the rhubarb into a sieve set over a bowl. This will release some of the rhubarb juices, which will provide a syrup. Leave until cold.
- Whip the double cream to soft peaks. If the rhubarb pulp is very pale, mix in a little grenadine to give it more of a pink tone. Now mix the coconut cream into the rhubarb pulp, and add 100ml/3½fl oz of the rhubarb juices. Lightly fold in the cream, leaving the rhubarb with a rippled effect.
- Divide the mousse between 6 glasses and firm them up in the fridge. This should take a couple of hours, but they will keep for up to 24 hours. When you're ready to serve, top each mousse with a trickle of rhubarb syrup, a broken macaroon and a sprinkling of coconut.
Nutrition Facts : Calories 443 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.09 milligram of sodium
COOL RHUBARB DESSERT
When I want something very special, I turn to this recipe given to me by a neighbor. Even those who often pass up rhubarb desserts rave over these creamy squares. Perfection! -Maxine Smith, Owanka, South Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack. , In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill. , In a large bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.
Nutrition Facts : Calories 299 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 167mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
BEST RHUBARB CAKE EVER!! (WITH COCONUT TOPPING)
This is my grandma's recipe that has been passed down through our family. Even people who don't like rhubarb LOVE this cake!! You can't beat the coconut topping you broil on top!! Yum!!
Provided by Amy Loo
Categories Dessert
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Wash rhubarb & dice.
- Combine the rhubarb with the 1/2 cup of sugar, set aside.
- Combine the remaining ingrediants, mix on medium to high speed for at least a minute.
- Add the rhubarb & sugar mixture into the batter.
- Pour into a greased 9x13 baking pan, bake at 350 for about 1 hour (you may want to start checking on it at 45 minutes depending on your oven).
- Remove from oven and let cool 15 minutes.
- Combine Topping ingrediants in a small saucepan, over medium heat disolve the sugar and melt the butter.
- Spread onto the top of the cake, then place under the broiler until topping begins to bubble (Be careful not to burn!).
- Remove from oven.
Nutrition Facts : Calories 312.7, Fat 8.2, SaturatedFat 5.4, Cholesterol 42.4, Sodium 241.9, Carbohydrate 57.6, Fiber 1.2, Sugar 42.2, Protein 3.6
COCONUT CREAMS WITH POACHED RHUBARB
Pretty as a picture, five ingredients, dairy-free and delicous - what more could you want from a dessert?
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Dinner, Treat
Time 25m
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : Calories 265 calories, Fat 16 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
More about "coconut rhubarb dessert recipes"
COCONUT RHUBARB CRUNCH - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (18)Category DessertCuisine AmericanCalories 615 per serving
- In a large mixing bowl toss the rhubarb, white sugar, and flour. Coat well and mix thoroughly, then place into the bottom of the pan,
- In a large mixing bowl combine brown sugar, oats, coconut and flour. Mix together well then cut in butter until mixture is crumbly.
COCONUT RHUBARB TART - HONEST COOKING
From honestcooking.com
Servings 8Estimated Reading Time 5 minsCategory Baking
- Mix the rhubarb with 70g (2.4 oz) of the sugar, and the orange zest and juice. Scatter in a roasting tray and roast for 20 minutes until soft.
- Put the coconut into a food processor with 1 tbsp of the flour. Pulse to a fine mixture. Mix with the rest of the flour in a large bowl and stir in the sugar. Add the cubed butter and, using your fingertips (or a pastry cutter), rub into the flour until the mixture resembles fine breadcrumbs. Add just enough iced water to bind. Knead briefly until smooth, wrap in cling film, then chill for 20 minutes (or if making ahead store in fridge).
- Preheat oven to 190°C (375°F). Bring the chilled tart out of the fridge and bring to room temperature.
RHUBARB AND COCONUT DESSERT - THORNEWS.COM
From thornews.com
Estimated Reading Time 1 min
VEGAN COCONUT RHUBARB PUDDING - THE COLORFUL KITCHEN
From thecolorfulkitchen.com
12 RHUBARB RECIPES THAT AREN'T PIE | ALLRECIPES
From allrecipes.com
30 BEST RHUBARB DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
RHUBARB MUFFINS W COCONUT FLOUR - WICKED WELLBEING
From wickedwellbeing.com
COCONUT RHUBARB LOAF – RECIPES BY JENN - YOUR SITE …
From recipesbyjenn.com
CREAMY COCONUT MILK CUSTARD WITH TANGY RHUBARB …
From ohsweetmercy.com
KETO COCONUT & RHUBARB CAKE | KETODIET BLOG
From ketodietapp.com
26 RHUBARB DESSERT RECIPES THAT AREN'T A STRAWBERRY …
From spoonuniversity.com
COCONUT RICE PUDDING WITH RHUBARB COMPOTE RECIPE
From purewow.com
15 TART GLUTEN-FREE RHUBARB DESSERTS AND TREATS
From paleogrubs.com
COCONUT CUSTARD WITH STRAWBERRY RHUBARB COMPOTE - BAKERS TABLE
From bakerstable.net
STRAWBERRY RHUBARB COBBLER - THE ENDLESS MEAL®
From theendlessmeal.com
RHUBARB BLACKBERRY AND TOASTED COCONUT COBBLER | DONNA HAY
From donnahay.com.au
RHUBARB RASPBERRY AND COCONUT LOAF | DONNA HAY
From donnahay.com.au
RHUBARB COCONUT FLOUR CAKE - KATHRYN MATTHEWS
From thenourishedepicurean.com
10 TASTY RHUBARB RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
25 RHUBARB DESSERT RECIPES FOR SPRING - FOOD NOUVEAU
From foodnouveau.com
GLUTEN-FREE RECIPE: RHUBARB COCONUT HONEY TART | KITCHN
From thekitchn.com
RHUBARB DESSERTS: COCONUT CREAMS WITH POACHED RHUBARB RECIPE
From nami-nami.blogspot.com
RHUBARB CAKE WITH COCONUT FLOUR (GLUTEN FREE/KETO)
From eatbetterfeelhappy.com
COCONUT AND ROASTED RHUBARB SMOOTHIE | HEART OF A BAKER
From heartofabaker.com
COCONUT-RHUBARB CAKE | RHUBARB RECIPES, DESSERTS, DESSERT …
From pinterest.ca
COCONUT RHUBARB COCKTAIL - HONEST COOKING
From honestcooking.com
RHUBARB AND STRAWBERRIES WITH COCONUT CHANTILLY
From between2kitchens.com
COCONUT DESSERT RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
COCONUT RHUBARB DESSERT | RECIPE | RHUBARB DESSERTS, RHUBARB …
From pinterest.com
STRAWBERRY RHUBARB CUPCAKES WITH COCONUT FROSTING
From thehealthyepicurean.com
COCONUT RHUBARB SCONES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
COCONUT BUNDT CAKE WITH ROASTED RHUBARB - HOME PRESSURE …
From homepressurecooking.com
RHUBARB DREAM BARS - KETO RECIPE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
31 BEST RHUBARB RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
COCONUT RHUBARB DESSERT | RECIPE | RHUBARB DESSERTS, RHUBARB …
From pinterest.com
STRAWBERRY RHUBARB COMPOTE WITH COCONUT SUGAR
From reluctantentertainer.com
COCONUT RHUBARB QUICK BREAD — BRENALOU BAKES.
From brenaloubakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love