Strawberry Rhubarb Compote with Vanilla Bean-Infused Coconut Cream You Have To Try

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Strawberry Rhubarb Compote with Vanilla Bean-Infused Coconut Cream

"This is a tremendous sugar and gluten-free summer deal with! Garnish with sparkling mint, chopped strawberries, and chopped pistachios."

Ingredients :

Compote:
2 cups quartered sparkling strawberries
2 cups chopped rhubarb
1/2 cup honey
1 orange, juiced
1 teaspoon floor cardamom
half of teaspoon floor ginger
1/4 teaspoon ground cinnamon
Coconut Cream:
2 (14 ounce) cans chilled coconut milk
2 vanilla beans
2 tablespoons honey

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H36M

Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a big pot over medium heat. Bring to a boil; cook for 1 to two mins. Reduce warmness to medium-low and simmer till rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
Transfer compote right into a bowl. Refrigerate until cold, about 1 hour.
Scoop the organization layer of cream from the pinnacle of the cans of coconut milk right into a bowl, leaving the liquid in the back of.
Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod the use of the flat side of your knife. Add them to the coconut cream within the bowl.
Whip the coconut cream with an electric mixer medium-high pace till fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, till smooth peaks shape.
Serve whipped coconut cream over chilled compote.

Notes :

Chill the cans of coconut milk for as a minimum 24 hours earlier than making the topping.
Substitute 1/4 cup pulp-free orange juice for the clean orange juice.
Substitute 1 teaspoon vanilla extract for the vanilla bean seeds if preferred.
Nutrition facts for this recipe includes the entire quantity of coconut milk. The real quantity of coconut milk fed on will vary.

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