Description
This dessert combines the tangy taste of rhubarb with the rich creaminess of coconut, making it a refreshing and indulgent treat for any occasion.
Ingredients
Scale
- 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
Instructions
- 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 the rhubarb, 1/2 cup sugar, 2 tablespoons cornstarch, and 1/4 cup water 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 240 minutes or until it sets.
- Before serving, toast additional coconut flakes in a dry pan over medium heat until golden and sprinkle them on top.
Notes
Store the pie covered in the refrigerator for about 3 to 4 days. It’s best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb, dessert, coconut, pie, creamy