March 18, 2017

This article was written for Annabel & Grace, which is now part of Rest Less.

COCONUT CREAMS WITH POACHED RHUBARBPathetic I know, but I was always slightly wary of using gelatine in recipes but having tried it last week saw it’s not so daunting as it appears. Now flushed with success, I am gelatine mad and this is my latest favourite pud: Coconut Creams with poached rhubarb (a source of fibre, vitamin C and calcium). 230 calories per portion.


2 sheets leaf gelatine
400ml can reduced fat coconut milk
5 tbsp caster sugar
Vanilla essence
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.

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