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Rhubarb & Coconut Custard Verrines


For rhubarb compote:

  • 6 medium stalks of rhubarb (almost 3 cups of cubed rhubarb)
  • 1/3 cup water
  • 1/3 cup sugar
  • 1/4 tsp cardamom powder

For coconut custard:

  • 1.5 cups of full fat coconut milk
  • 1 vanilla bean
  • 3 small egg yolks
  • 3 tbsp sugar
  • 2 tbsp fine coconut powder (or 2 tsp cornstarch)

For hazelnut crumble:

  • 1/3 cup old-fashioned oatmeal
  • 1/3 cup hazelnuts, chopped
  • 2 tbsp hazelnut flour
  • 2 tbsp honey
  • 1 tbsp cold butter


  1. Prepare rhubarb compote by heating a small saucepan on medium. Add chopped rhubarb, water and sugar. Stir to combine and bring to a simmer. Keep stirring in between until rhubarb breaks down into a compote. This should take about 4 minutes.
  2. Just before removing compote, sprinkle in some cardamom powder. Stir and allow compote to cool down completely before chilling in the refrigerator.
  3. To prepare coconut custard, add coconut milk and slited vanilla bean into a saucepan. Heat on medium and bring to a gentle simmer. Turn off heat and allow vanilla bean to infuse into coconut milk for 15 minutes. Strain mixture into a measuring pitcher.
  4. In a bowl, combine egg yolks, sugar and fine coconut powder. Drizzle in warm vanilla infused coconut milk slowly while whisking egg mixture to avoid scrambling. Return the mixture into saucepan and gently cook it over medium-low heat for a few minutes. Do not simmer, just continue whisking until mixture thickens into a light custard. This should take 5 to 7 minutes.
  5. Remove coconut custard into a bowl, cover the top of cream with a layer of plastic wrap (to avoid forming a skin) and refrigerate to chill.
  6. Preheat oven to 325F. In a bowl, add all the ingredients to prepare hazelnut crumble. Stir to coat and combine. Spread it all on a baking sheet and bake for 8 to 10 minutes. Rotate and toss ingredients in between for even toasting and avoid burn. Remove from oven, transfer onto a plate to completely cool.
  7. To assemble verrines: begin by spooning a thick layer of rhubarb compote into the bottom of a glass, followed by a layer of coconut custard, sprinkle some hazelnut crumble and topped it all with blackberry halves and chopped pistachios for color!


Rhubarb & Coconut Custard Verrines | KiranTarun.com

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