Best 10 Coconut Rhubarb Dessert Recipes

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Coconut rhubarb dessert is a classic flavor combination that can be enjoyed in a variety of ways. The tartness of the rhubarb pairs perfectly with the sweetness of the coconut, creating a dessert that is both refreshing and satisfying. Whether you're looking for a simple dessert to whip up for a weeknight dinner or a showstopping dish to serve at your next party, there's sure to be a coconut rhubarb dessert recipe that's perfect for you.

Let's cook with our recipes!

COCONUT PUDDING WITH ROASTED RHUBARB



Coconut Pudding with Roasted Rhubarb image

Provided by Molly Yeh

Categories     dessert

Time 5h10m

Yield 8 servings

Number Of Ingredients 16

1 cup roasted pistachios
1/4 cup sugar
Pinch kosher salt
3 tablespoons coconut oil, at room temperature
6 tablespoons cornstarch
1 tablespoon vanilla bean paste or extract, or more as desired
3/4 teaspoon coconut extract, or more as desired
1/2 teaspoon rosewater, optional, or more as desired
Two 13.5-ounce cans full-fat coconut milk
1/2 cup sugar
1/4 teaspoon kosher salt
1 1/2 pounds rhubarb, chopped into 1-inch pieces
3/4 cup sugar
1 tablespoon vanilla bean paste or extract
1/8 teaspoon kosher salt
Zest of 1 lemon

Steps:

  • For the crust: Combine the pistachios, sugar and salt in a food processor and blend to a coarse crumb. Add the coconut oil and pulse until the mixture crumbles together. Distribute the mixture among 8 serving glasses and use a muddler or the back of a spoon to press it down evenly and firmly. Set aside.
  • For the malabi: Whisk together the cornstarch, vanilla bean paste, coconut extract, rosewater, if using, and 1/2 cup coconut milk in a medium bowl.
  • Whisk together the sugar, salt and the remaining coconut milk in a medium saucepan over medium heat. Cook, whisking often, until simmering, then pour in the cornstarch mixture in a slow, steady stream, whisking constantly. Continue to cook, whisking, until the mixture has thickened, 1 to 2 minutes. Taste and adjust the extracts and flavorings as desired. Divide the mixture among the 8 serving glasses (about 1/2 cup in each), then cover and chill for 4 hours or up to overnight.
  • For the rhubarb: Preheat the oven to 325 degrees F.
  • Spread the rhubarb on a rimmed baking sheet and top it with the sugar, vanilla bean paste, salt and lemon zest. Cover with foil and roast for 20 minutes, then remove the foil and roast for another 15 minutes. Let cool to room temperature. (Store overnight refrigerated in an airtight container if making this the day before.) Spoon directly on top of the malabi before serving.

COCONUT RHUBARB DESSERT



Coconut Rhubarb Dessert image

What a delicious treat! Tart rhubarb is sweetened with crunchy pecans and flaked coconut, while a cake mix proves a tender base. -Connie Korger, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 9

4 cups sliced fresh or frozen rhubarb
1-1/2 cups sugar
1-1/2 cups water
1/8 teaspoon red food coloring, optional
1 package butter pecan cake mix (regular size)
1 cup sweetened shredded coconut
1/2 cup chopped pecans
1/2 cup butter, melted
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. In a large saucepan, combine rhubarb, sugar, water and, if desired, food coloring. Cook over medium heat for 8-10 minutes or until rhubarb is tender; cool slightly. Transfer to a greased 13x9-in. baking dish; sprinkle with cake mix. Top with coconut and pecans. Drizzle with butter., Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve with ice cream if desired.

Nutrition Facts :

COCONUT CUSTARD AND RHUBARB TART



Coconut Custard and Rhubarb Tart image

Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an extra-indulgent and intensely coconut-y flavor.

Provided by Kat Boytsova

Categories     Passover     Dairy Free     Dessert     Tart     Coconut     Egg     Vanilla     Jam or Jelly     Rhubarb     Wheat/Gluten-Free     Spring     Easter     Kosher for Passover     Kosher

Yield 8 servings

Number Of Ingredients 22

Custard
2 (13.5-oz.) cans unsweetened full-fat coconut milk
5 large egg yolks
3/4 cup plus 2 Tbsp. sugar
1/3 cup cornstarch or 1/2 cup tapioca starch (if keeping Passover, use tapioca starch)
3/4 tsp. kosher salt
3 Tbsp. virgin coconut oil, room temperature
1/2 tsp. vanilla extract
Crust
2 2/3 cups unsweetened shredded coconut
Nonstick vegetable oil spray
2 large egg whites
3 Tbsp. virgin coconut oil, room temperature
2 Tbsp. sugar
1/2 tsp. kosher salt
Rhubarb Syrup and Assembly
2 1/4 tsp. kosher gelatin
1/2 cup strawberry jelly
1 lb. rhubarb, cut into 1/3" pieces
1 Tbsp. fresh lemon juice
Special Equipment
A 10" tart pan with removable bottom

Steps:

  • Custard
  • Bring coconut milk to a simmer in a medium saucepan. Whisk egg yolks, sugar, cornstarch, and salt in a medium bowl to combine. Whisking constantly, gradually add 1 cup warmed coconut milk to egg yolk mixture. Whisking constantly, add egg mixture to milk mixture in saucepan. Cook over medium heat, whisking constantly, 7 minutes (mixture should start bubbling halfway through and thicken to a pudding consistency, but be sure to cook the full 7 minutes).
  • Strain mixture through a fine-mesh sieve into a large bowl. Immediately whisk in coconut oil and vanilla. Cover bowl with plastic, pressing on surface of custard. Chill until set, at least 2 hours.
  • Do Ahead: Custard can be made 1 day ahead. Keep chilled.
  • Crust
  • Preheat oven to 325°. Toast coconut on a rimmed baking sheet, tossing once, until golden, 7-10 minutes. Let cool.
  • Lightly coat tart pan with nonstick spray. Mix toasted coconut, egg whites, oil, sugar, and salt with a rubber spatula in a large bowl until combined and the consistency of a stiff paste.
  • Transfer coconut mixture to tart pan. Using your hands, press mixture evenly onto bottom and up sides of pan. Bake crust until edges are lightly brown and bottom is set and just barely golden, about 10 minutes. Transfer pan to a wire rack and let crust cool.
  • Do Ahead: Crust can be baked 1 day ahead. Wrap with plastic and store at room temperature.
  • Rhubarb Syrup and Assembly
  • Sprinkle gelatin over 1/4 cup water in a small bowl. Let sit 10 minutes.
  • Combine jelly and 1 cup water in a medium saucepan and bring to a boil. Add bloomed gelatin and mix to combine. Add rhubarb, reduce heat, and simmer, stirring occasionally, until rhubarb is lighter pink in color and slightly softened, 2-4 minutes depending on thickness of stalks. Mix in lemon juice. Turn off heat and let rhubarb come to room temperature in syrup (about 1 hour). Strain cooled rhubarb through a fine-mesh sieve into a small bowl; reserve syrup.
  • Whisk chilled custard until creamy. Spoon custard into tart shell; smooth with an offset spatula.
  • Scatter rhubarb in an even layer over custard. Pour 1/4 cup rhubarb syrup over fruit, tilting pan to evenly distribute. Chill 20 minutes, then repeat with 1/4 cup rhubarb syrup. Chill tart at least 3 hours and up to overnight before serving.

RHUBARB DREAM BARS



Rhubarb Dream Bars image

A little different way to use up that abundant supply of rhubarb. It's a nice change of pace from the usual rhubarb pie or cake recipe.

Provided by KRISTA4

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 55m

Yield 15

Number Of Ingredients 8

2 cups all-purpose flour
⅔ cup confectioners' sugar
1 cup butter, softened
3 cups white sugar
1 ½ teaspoons salt
½ cup all-purpose flour
4 eggs, beaten
4 ½ cups chopped fresh rhubarb

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
  • Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
  • Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 63.2 g, Cholesterol 82.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 340.3 mg, Sugar 46 g

COCONUT MILK CUSTARD WITH STRAWBERRY-RHUBARB COMPOTE



Coconut Milk Custard with Strawberry-Rhubarb Compote image

End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.

Provided by Leah Koenig

Categories     Dessert     Passover     Kid-Friendly     Strawberry     Coconut     Rhubarb     Ramekin     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 12

3 1/2 cups unsweetened shredded coconut (about 12 ounces)
7 large egg yolks
1/3 cup granulated sugar
6 tablespoons potato starch
1/4 teaspoon kosher salt
1 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla extract
1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces
1 1/2 cups quartered strawberries (about 6 ounces)
1/3 cup (packed) light brown sugar
Coarsely chopped pistachios, for serving
Special equipment:
Eight 6-ounce ramekins, dessert bowls, or teacups

Steps:

  • Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2-3 minutes. Pour mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing the cheesecloth to extract all of the coconut milk. Discard coconut solids.
  • Vigorously whisk egg yolks and granulated sugar in a medium saucepan until mixture is pale and smooth, 2-3 minutes. Whisk in potato starch and salt. Scrape in seeds from vanilla bean; reserve pod for another use. Gradually whisk in coconut milk.
  • Set saucepan over medium-high heat and cook, whisking constantly, until mixture thickens to a custard-like consistency and coats the back of the spoon, 5-7 minutes. Remove from heat and use a rubber spatula to push custard through another fine-mesh strainer into another large bowl. Let cool slightly, stirring occasionally. Divide custard evenly into ramekins (about 1/2 cup custard per ramekin) and chill until set, 2-3 hours.
  • Meanwhile, cook rhubarb, strawberries, and brown sugar in a large skillet over medium heat, stirring occasionally, until fruit is soft and juicy, 5-7 minutes. Remove from heat and let cool, then chill until ready to serve.
  • To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.

RHUBARB MERINGUE DESSERT



Rhubarb Meringue Dessert image

A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 9

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1 cup Gold Medal™ all-purpose flour
1 tablespoon sugar
3 eggs, separated
1 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half
2 1/2 cups cut-up rhubarb
1/3 cup sugar
1 teaspoon vanilla
1/4 cup flaked coconut

Steps:

  • Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
  • Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
  • Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 105 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 170 mg

RHUBARB & COCONUT RIPPLES



Rhubarb & coconut ripples image

Add a little bit of the Caribbean to rhubarb fool

Provided by Gary Rhodes

Categories     Dessert, Dinner, Lunch, Treat

Time 1h

Number Of Ingredients 8

1kg rhubarb , washed and chopped (coarse, stringy sticks may need to be peeled)
100g caster sugar , depending on sweetness of rhubarb
3 tbsp clear honey
284ml carton double cream
a few dribbles grenadine (optional)
100ml thick coconut cream
6 almond macaroons
a little desiccated coconut

Steps:

  • Put the rhubarb into a pan with 100g/4oz sugar and the honey and cook over a low heat for 15-20 minutes until completely softened. Taste and add more sugar if necessary. Spoon the rhubarb into a sieve set over a bowl. This will release some of the rhubarb juices, which will provide a syrup. Leave until cold.
  • Whip the double cream to soft peaks. If the rhubarb pulp is very pale, mix in a little grenadine to give it more of a pink tone. Now mix the coconut cream into the rhubarb pulp, and add 100ml/3½fl oz of the rhubarb juices. Lightly fold in the cream, leaving the rhubarb with a rippled effect.
  • Divide the mousse between 6 glasses and firm them up in the fridge. This should take a couple of hours, but they will keep for up to 24 hours. When you're ready to serve, top each mousse with a trickle of rhubarb syrup, a broken macaroon and a sprinkling of coconut.

Nutrition Facts : Calories 443 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.09 milligram of sodium

COOL RHUBARB DESSERT



Cool Rhubarb Dessert image

When I want something very special, I turn to this recipe given to me by a neighbor. Even those who often pass up rhubarb desserts rave over these creamy squares. Perfection! -Maxine Smith, Owanka, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
3/4 cup butter, melted
1/4 cup finely chopped walnuts
FILLING:
1 cup sugar
3 tablespoons cornstarch
2 tablespoons water
4 cups chopped fresh or frozen rhubarb
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 cup miniature marshmallows
1-1/2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack. , In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill. , In a large bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.

Nutrition Facts : Calories 299 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 167mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

BEST RHUBARB CAKE EVER!! (WITH COCONUT TOPPING)



Best Rhubarb Cake Ever!! (With Coconut Topping) image

This is my grandma's recipe that has been passed down through our family. Even people who don't like rhubarb LOVE this cake!! You can't beat the coconut topping you broil on top!! Yum!!

Provided by Amy Loo

Categories     Dessert

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 15

2 cups rhubarb, diced
1/2 cup sugar
1/2 cup applesauce (original recipe called for shortening or oil)
1 1/2 cups sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla
2/3 cup brown sugar
6 tablespoons butter
4 tablespoons canned milk
1 cup shredded coconut

Steps:

  • Wash rhubarb & dice.
  • Combine the rhubarb with the 1/2 cup of sugar, set aside.
  • Combine the remaining ingrediants, mix on medium to high speed for at least a minute.
  • Add the rhubarb & sugar mixture into the batter.
  • Pour into a greased 9x13 baking pan, bake at 350 for about 1 hour (you may want to start checking on it at 45 minutes depending on your oven).
  • Remove from oven and let cool 15 minutes.
  • Combine Topping ingrediants in a small saucepan, over medium heat disolve the sugar and melt the butter.
  • Spread onto the top of the cake, then place under the broiler until topping begins to bubble (Be careful not to burn!).
  • Remove from oven.

Nutrition Facts : Calories 312.7, Fat 8.2, SaturatedFat 5.4, Cholesterol 42.4, Sodium 241.9, Carbohydrate 57.6, Fiber 1.2, Sugar 42.2, Protein 3.6

COCONUT CREAMS WITH POACHED RHUBARB



Coconut creams with poached rhubarb image

Pretty as a picture, five ingredients, dairy-free and delicous - what more could you want from a dessert?

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert, Dinner, Treat

Time 25m

Number Of Ingredients 5

2 sheets leaf gelatine
400ml can coconut milk
6 tbsp caster sugar
1 vanilla pod
300g rhubarb , cut into short lengths

Steps:

  • Put the gelatine into a bowl and cover with cold water. Leave to soak for 5 mins until softened. Heat the coconut milk with 2 tbsp sugar in a pan. Bring to a gentle simmer, then remove from the heat. Lift the gelatine from the water and stir into the coconut milk. Keep stirring until the gelatine has dissolved, then pour into four small glass dishes or dessert bowls (if using glass, leave the milk to cool a little first). When the creams are cool, transfer to the fridge and leave to set.
  • Split the vanilla pod down the centre and put into a pan with 2 tbsp water and the remaining 4 tbsp sugar. Bring slowly to the boil to dissolve the sugar, then add the rhubarb and poach gently until softened but not mushy, about 3-4 mins. Leave to cool. Spoon the rhubarb over the coconut creams to serve.

Nutrition Facts : Calories 265 calories, Fat 16 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium

Tips:

  • For the best results, use fresh rhubarb. If using frozen rhubarb, thaw it completely before using.
  • If you don't have coconut milk, you can use regular milk or cream.
  • Be careful not to overcook the rhubarb. It should be tender but still hold its shape.
  • Serve the dessert warm or cold, topped with whipped cream, ice cream, or fresh berries.

Conclusion:

Coconut rhubarb dessert is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up fresh rhubarb and is a nice change from traditional fruit desserts. With its creamy coconut flavor and tangy rhubarb, this dessert is sure to be a hit with everyone who tries it.

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