Mouthwatering Rhubarb Coconut Cream Pie

Introduction

Are you looking for a dessert that’s both refreshing and indulgent? Look no further! This Mouthwatering Rhubarb Coconut Cream Pie combines the tangy taste of rhubarb with the rich creaminess of coconut. It’s a dessert that will impress your friends and family, making every occasion feel special.

Why Make This Recipe

This recipe is a perfect blend of flavors and textures. The tartness of the rhubarb balances beautifully with the sweet and creamy coconut layer. Besides being delicious, it’s also simple to make and can be prepared in advance—making it the ideal treat for any gathering!

How to Make Mouthwatering Rhubarb Coconut Cream Pie

Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
2 cups rhubarb, chopped
1/2 cup granulated sugar (for the rhubarb)
2 tablespoons cornstarch
1/4 cup water
1/2 teaspoon vanilla extract (for rhubarb filling)
1 can (14 oz) full-fat coconut milk
1/2 cup heavy cream
1/3 cup granulated sugar (for the coconut layer)
1/4 cup cornstarch (for the coconut layer)
1/4 teaspoon salt
1 teaspoon vanilla extract (for the coconut layer)
1/2 cup shredded sweetened coconut, plus extra for topping

Directions

Preheat your oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter together. Press this mixture into a 9-inch pie plate to form your crust.
Bake the crust for 10 minutes, then let it cool.
In a medium saucepan over medium heat, cook 2 cups of rhubarb, 1/2 cup sugar, 2 tablespoons cornstarch, and 1/4 cup water. Stir until the rhubarb softens and the mixture thickens (about 7–10 minutes). Add in 1/2 teaspoon of vanilla and set aside to cool slightly.
In another saucepan, whisk together the coconut milk, heavy cream, 1/3 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Cook over medium heat while whisking constantly until the mixture thickens (about 5–7 minutes). Remove from heat and stir in 1 teaspoon vanilla and the shredded coconut.
Spread the rhubarb mixture evenly over the cooled crust. Then pour the coconut cream over the rhubarb layer and smooth the top.
Refrigerate the pie for at least 4 hours or until it sets.
Before serving, toast additional coconut flakes in a dry pan over medium heat until golden and sprinkle them on top.

How to Serve Mouthwatering Rhubarb Coconut Cream Pie

Slice the pie into wedges and serve it chilled. It’s perfect on its own, but you could add whipped cream on top for extra indulgence!

How to Store Mouthwatering Rhubarb Coconut Cream Pie

Store the pie covered in the refrigerator. It will keep well for about 3 to 4 days, although it’s best enjoyed fresh.

Tips to Make Mouthwatering Rhubarb Coconut Cream Pie

Make sure to chop the rhubarb into small pieces to help it cook evenly.
Be careful not to overcook the coconut cream mixture; it should be thick but still pourable.
Feel free to adjust the sweetness according to your taste by adding more or less sugar.

Variation

You can mix in other fruits like strawberries or blueberries with the rhubarb for a fruity twist. This adds color and a different flavor profile!

FAQs

1. Can I use frozen rhubarb instead of fresh?
Yes! Frozen rhubarb works well, just make sure to thaw and drain excess moisture before cooking.

2. How can I make this pie dairy-free?
You can replace heavy cream with a coconut cream alternative or cashew cream for a dairy-free version.

3. Can I make this pie in advance?
Absolutely! You can prepare it a day ahead. Just make sure to keep it refrigerated until serving.

Now you’re all set to enjoy this delicious Mouthwatering Rhubarb Coconut Cream Pie! Happy baking!