- 3 1/2 cups (12 oz) unsweetened shredded coconut
- 7 large egg yolks
- 1/3 cup granulated sugar
- 6 Tbsp potato starch
- 1/4 tsp kosher salt
- 1 Tbsp vanilla bean paste
- 1/2 lb rhubarb, trimmed and cut into 1/2" pieces
- 1 1/2 cups quartered strawberries
- 1/3 cup firmly packed light brown sugar
- Coarsely chopped pistachios, for garnish
Spray 6 ramekins with cooking oil.
In a blender, add coconut and 4 1/2 cups warm water and blend until creamy, 2-3 minutes. Pour mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing cheesecloth to extract all of coconut milk. Discard coconut solids.
In a medium saucepan, add egg yolks and granulated sugar and whisk mixture until pale and smooth, 2-3 minutes. Whisk in potato starch and salt. Add vanilla and gradually whisk in coconut milk. Set saucepan over medium-high heat and cook, whisking constantly, until mixture thickens to a custard-like consistency and coats back of a spoon, 5-7 minutes.
Remove from heat and use a rubber spatula to push custard through another fine-mesh strainer into another large bowl. Let cool slightly, stirring occasionally. Divide custard evenly into ramekins (about 1/2 cup custard per ramekin) and chill until set, 2-3 hours.
Meanwhile, in a frying pan over medium heat, add rhubarb, strawberries, and brown sugar and cook, stirring occasionally, until fruit is soft and juicy, 5-7 minutes. Remove from heat and let cool, then chill until ready to serve.
To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.