Coconut cream with rhubarb compote

Ingredients for Coconut cream with rhubarb compote

Instructions for Coconut cream with rhubarb compote

To prepare the Coconut cream with rhubarb compote recipe, please follow these instructions:

Whip the eggs well with sugar and whip the coconut cream. Beat the cream thick over a low heat or water bath - it must not boil. Add coconut flour and pour the cream into a bowl for cooling. Soak the house blossom in cold water and melt it in the warm coconut cream. Turn cream on the cream when it has cooled and place it in the refrigerator for at least 1 hour. Clean the rhubarb and cut them into 4 cm long pieces. Boil a layer of sugar, water and chopped vanilla pole, turn the rhubarb in and allow them to quickly boil. Set them to cool. Apply cream if necessary. Shaped like eggs surrounded by rhubarb.