Name: Coconut Custard and Rhubarb Tart
Cook time: 1 hour 35 minutes
Total time: 3 hours 30 minutes
Yield: 8 servings
Ingredients: 2 (13.5-oz.) cans unsweetened full-fat coconut milk; 5 large egg yolks; 3/4 cup plus 2 Tbsp. sugar; 1/3 cup cornstarch or 1/2 cup tapioca starch (if keeping Passover, use tapioca starch); 3/4 tsp. kosher salt; 3 Tbsp. virgin coconut oil, room temperature; 1/2 tsp. vanilla extract; 2 2/3 cups unsweetened shredded coconut; Nonstick vegetable oil spray; 2 large egg whites; 3 Tbsp. virgin coconut oil, room temperature; 2 Tbsp. sugar; 1/2 tsp. kosher salt; 2 1/4 tsp. kosher gelatin; 1/2 cup strawberry jelly; 1 lb. rhubarb, cut into 1/3" pieces; 1 Tbsp. fresh lemon juice; A 10" tart pan with removable bottom

This pie is one of the best rhubarb recipes we've heard of. Photo of rhubarb coconut custard tart on a plate.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova

Dairy-free, flourless, kosher for Passover, and pretty in pink—this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an extra-indulgent and intensely coconut-y flavor.

Recipe notes

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