Ingredients
1 can Coconut Milk
2 Egg yolk
1/3 cup Fine grain sugar
1/4 cup Tapioca starch
1/2 teaspoon Salt
3/2 tablespoons Coconut oil
1.4 teaspoon Vanilla extract
3/2 cups Toasted coconut chips
3/4 cup Almond flour
1/4 teaspoon Salt
1 tablespoon Sugar
2 tablespoons Cocoa powder
2 tablespoons Coconut oil
1 tablespoon Ice cold water
1 Egg white
3/4 pint Strawberries
2 stalks Rhubarb
1/2 tablespoon Fine grain sugar
3/4 packet Gelatin
4 tablespoons Bare Chocolate Coconut Chips
Preparation
Custard: Simmer coconut milk in small sauce pan over medium heat until evenly blended.
Whisk sugar, tapioca starch, salt, and egg yolk together.
Add warm coconut milk to egg mix a little bit at a time, then add mix to coconut milk in saucepan. Simmer for 7 minutes, whisking the whole time. It will become pudding texture about halfway through, but keep over heat for full 7 minutes.
Remove saucepan from heat, pour into mixing bowl and whisk in the coconut oil and vanilla extract.
Once mixed, cover bowl with plastic, pressing on surface of custard. Chill for ~2 hours.
Crust: Preheat oven to 325 F. Toast coconut chips for 7 minutes, stirring once. Remove and let cool.
In a food processor, pulse the coconut chips. Add the almond flour, salt, sugar, and coconut powder. Then add the coconut oil (melted), ice water and egg white. It should become a moldable paste consistency.
Grease a 6" diameter pan with removable bottom with coconut oil. Press and mold the crust mixture into the pan with a ~1" side wall.
Bake the crust for ~12 minutes.
Compote: quarter the strawberries and dice the rhubarb. Put in saucepan with the sugar and stir while simmering for ~6 minutes until all soft.
Turn off heat and stir in the gelatin.
Transfer to bowl and chill for 1-2 hours.
Assembly: Once crust has cools, remove from pan. Spoon in the custard and let chill. Top with compote. Sprinkle topping. Serve.
