Active Time

　　25 minutes

　　Total Time

　　About 2 1/2 hours

　　End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.

　　

Ingredients

Serves 8

　　3 1/2 cups unsweetened shredded coconut (about 12 ounces)

　　7 large egg yolks

　　1/3 cup granulated sugar

　　6 tablespoons potato starch

　　1/4 teaspoon kosher salt

　　1 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla extract

　　1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces

　　1 1/2 cups quartered strawberries (about 6 ounces)

　　1/3 cup (packed) light brown sugar

　　Coarsely chopped pistachios, for serving

　　

Special equipment:

Eight 6-ounce ramekins, dessert bowls, or teacups

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.

　　Do Ahead

　　Custard in ramekins can be made up to 2 days in advance, covered with plastic, and stored in the refrigerator.