Coconut Creams With Poached Rhubarb

Pretty as a picture, five ingredients, dairy-free and delicous - what more could you want from a dessert?

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  265

• Protein

  5g

• Carbs

  27g

• Fat

  16g

• Saturates

  14g

• Fibre

  1g

• Sugar

  27g

• Salt

  0.31g

Ingredients

• 2 sheets leaf gelatine
• 400ml can coconut milk
• 6 tbsp caster sugar
• 1 vanilla pod
• 300g rhubarb, cut into short lengths

Directions

1. 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.
2. 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.

Categories: All Christmas, Fruit