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Strawberry Rhubarb Compote with Vanilla Bean-Infused Coconut Cream


"This is a great sugar and gluten-free summer treat! Garnish with fresh mint, chopped strawberries, and chopped pistachios."
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1 h 36 m servings 313 cals
Original recipe yields 8 servings (4 cups)

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  1. 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.
  2. Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
  3. Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
  4. 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.
  5. 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.
  6. 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

Per Serving: 313 calories; 21.1 g fat; 34 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 16 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...