This article was written for Annabel & Grace, which is now part of Rest Less.
COCONUT CREAMS WITH POACHED RHUBARB
INGREDIENTS serves 4
2 sheets leaf gelatine
400ml can reduced fat coconut milk
5 tbsp caster sugar
350g rhubarb, cut into 2″ pieces
How to prepare
Put the gelatine into a small bowl and cover with cold water for 5 mins or until softened.
Heat coconut milk with 3 tbsns sugar until simmering. Add the gelatine and stir until it has dissolved and let it cool for a few minutes.
Pour into four pretty glass dishes and when the creams are cold, put into the fridge to set.
Put 2 tbspns water, two drops of vanilla essence and the rest of the sugar into a pan and bring to the boil slowly. Add the rhubarb and poach gentle until soft – usually takes about three minutes or so. Cool. Spoon onto the chilled creams and serve. If I’m feeling the need for more calories, I add a dribble of single cream and some toasted almond flakes.