Strawberry Rhubarb Compote and Coconut Custard Shots
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.