Cream Free Coconut Creams

This luscious dairy free dessert uses coconut milk to achieve its creamy texture.  The poached rhubarb provides a sharp contrast.  This takes mere minutes to make so why not give it a try for a sweet weekend treat.

Ingredients (serves 4)

2 sheets leaf gelatine

400ml can coconut milk

6 tbsp caster sugar

1 vanilla pod

300g rhubarb, cut into short lengths


1.  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 (you may need to let the milk cool a little first). When the creams are cool, transfer to the fridge and leave to set.

2.  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.

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  • Ann White
  • 19 Nov 2013

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