What a flavour combination! A delicious coconut cream paired with aromatic rhubarb, served on a base of amaretti biscuits (though coconut biscuits work just as well). This coconut and rhubarb dessert is quick to prepare and served in individual glasses – simple, elegant and absolutely delicious. Highly recommended :).
Serves 4.
Ingredients for base:
- 8 small amaretti biscuits
Ingredients for coconut cream:
- 250 ml coconut cream, chilled
- 250 g mascarpone, chilled
- 2 tablespoons icing sugar
- 1 tablespoon coconut liqueur
Place the coconut cream, mascarpone and icing sugar in a mixing bowl. Whip until thick, smooth and creamy. Add the liqueur and whip briefly to combine.
Ingredients for rhubarb layer:
- 350 g rhubarb
- 30 ml orange juice
- 2 tablespoons sugar
- 1 teaspoon vanilla paste or seeds from 1 vanilla pod
Cut the rhubarb into 2 cm pieces (no need to peel).
Place all ingredients in a saucepan and bring to the boil. Simmer for about 5 minutes, or until the rhubarb softens. Remove from the heat and leave to cool.
Assembly:
Prepare 4 serving glasses. Crush 2 biscuits into the bottom of each glass. Divide the coconut cream evenly between them, then top with the rhubarb mixture. Decorate with extra biscuits if desired.
Store in the fridge.
Enjoy!
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