Baked Coconut Vanilla Yogurt & Rhubarb
Ingredients
Baked yogurt
40g Coconut milk powder
70g Chicory root syrup
1 tbsp water
1 tsp Vanilla extract
360g Coconut milk yogurt alternative (unsweetened)
(used Cocos)
100g canned Coconut cream/
coconut whipping cream,
chilled in the fridge for a minimum of 24 hours)
4 tsps corn flour,
1 Vanilla pod
Rhubarb Compote
100g Date sugar
1-2 tbs Chicory root syrup
500g Rhubarb
3 Oranges medium-large
2 tbsp of hibiscus tea/2 teabags & 4 tbsp of boiling water
(optional for colour)
Method
Tip: This recipe is best made in advance, as it requires chilling time.
Remove the can of coconut whipping cream from the fridge for 1 hour in advance of using, then use 100g of the solid coconut cream only, not the liquid which will have separated from the solids once chilled in the fridge.
You will need 6 ovenproof ramekins. We used ramekins with a diameter of 7.5cm, a height of 3.5cm.
Preheat the oven to 200°c/400°F/Gas Mark 6.
Add the coconut milk powder, vanilla extract and 70g chicory root syrup to a saucepan. Stir thoroughly and continue to do so whilst bringing up to the boil.Let the mixture boil for approx 1-2 minutes, pull/drag a spoon or spatula through the mixture if it parts for a few seconds it is ready/ thick enough, remove from the heat.
In a mixing bowl add the yogurt, vanilla pod, 100g of coconut cream and using a sieve 4 tsps of cornflour. Using a hand whisk, beat, incorporating all the ingredients together then add the coconut milk/chicory root syrup mixture which should be luke-warm when added. If it is too hot it will melt the yogurt, if cold, the mixture will thicken too much to pour. Beat together with the hand mix. It should be thick and creamy in consistency.
Divide the yogurt into 6 ramekins and place in an oven proof dish on a baking tray. Fill the oven proof dish with boiling water. Taking care, put in the oven, middle shelf and bake
for 45 minutes. The top of the baked yogurts will feel firm to the touch and will be golden brown. Set a side to cool then place in the fridge for a minimum of 3 hours.
To make the compote:The date sugar makes the rhubarb less colourful so if you’d prefer to make the compote a brighter pink, steep the hibiscus tea in 4 tbs( 60 ml) boiling water and leave to cool.
Next, prep, wash and chop the rhubarb into bite size chunks. Add to a saucepan together with the juice and zest of three oranges and date sugar. Mix together well and then bring up to the boil gently, stirring frequently. Add a little water if the mixture becomes very dry but the rhubarb with produce liquid as it cooks and breaks down so avoid adding too much liquid. Cook until the rhubarb is soft. Once removed from the heat add 1-2 tablespoons of chicory root syrup for sweetness depending on your preferred taste. Strain the hibiscus and add the deep pink tea for colour,stir well.Leave to cool.
Once the yogurt has chilled for aT least 3 hours, spoon over the rhubarb compote and chill again for a minimum of 30 minutes. Can be lightly covered and can be kept in the fridge overnight. Remove from fridge for 30 minutes before serving.