This is a great sugar and gluten-free summer treat! Garnish with fresh mint, chopped strawberries, and chopped pistachios.

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Recipe Summary

prep:
20 mins
cook:
16 mins
additional:
1 hr
total:
1 hr 36 mins
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Compote:
Coconut Cream:

Directions

Instructions Checklist
  • Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.

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  • Transfer compote into a bowl. Refrigerate until cold, about 1 hour.

  • Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.

  • Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.

  • Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.

  • Serve whipped coconut cream over chilled compote.

Cook's Notes:

Chill the cans of coconut milk for at least 24 hours before making the topping.

Substitute 1/4 cup pulp-free orange juice for the fresh orange juice.

Substitute 1 teaspoon vanilla extract for the vanilla bean seeds if desired.

Editor's Note:

Nutrition data for this recipe includes the full amount of coconut milk. The actual amount of coconut milk consumed will vary.

Nutrition Facts

313 calories; protein 2.7g 5% DV; carbohydrates 34g 11% DV; fat 21.1g 33% DV; cholesterol 0mg; sodium 15.6mg 1% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2018
I absolutely loved this dessert! It can be tricky to find desserts without refined sugar or dairy. I did cut the spice down to half to satisfy my guests however, I plan to make it for myself as written. For the compote, I used frozen fruit. For the cream, I used 1 tsp of vanilla extract in place of the beans, added 1 tsp of fresh lemon juice and I will most likely use maple syrup in place of the honey because it didn’t want to blend. I garnished with a sprinkle of homemade granola. This could easily be used as a jam and would be a wonderful topping for ice cream or granola or anything. Thanks for sharing! Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/20/2018
I absolutely loved this dessert! It can be tricky to find desserts without refined sugar or dairy. I did cut the spice down to half to satisfy my guests however, I plan to make it for myself as written. For the compote, I used frozen fruit. For the cream, I used 1 tsp of vanilla extract in place of the beans, added 1 tsp of fresh lemon juice and I will most likely use maple syrup in place of the honey because it didn’t want to blend. I garnished with a sprinkle of homemade granola. This could easily be used as a jam and would be a wonderful topping for ice cream or granola or anything. Thanks for sharing! Read More
(1)
Rating: 5 stars
08/09/2020
Trying this review again - lol I love this recipe. Have made it several times. Always have way more rhubarb than it calls for so I triple it and freeze the extra compote for later. I reserve about 4 cups for finishing up. I’ve used it as the recipe calls for and also for a pie. Just used a pecan crust - I cooked the 4 cups of compote with a little tapioca pearls/flour to thicken it. Let it cool in the fridge before putting it in the crust then make the topping and spread it on. Stick it back in the fridge until ready to eat it. My husband loves it says the flavors are so good. I did add a pinch of cloves once and used fresh ginger a couple times. Read More
(1)
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