I love this dessert because it brings together the best of both worlds—juicy, syrupy fruit and soft, golden dumplings that soak up all the flavor. The tangy rhubarb and berries create a vibrant, colorful compote, while the coconut in the dumplings adds a subtle tropical note. It’s simple to make, looks beautiful, and tastes like something you’d get in a fancy restaurant, yet it’s made entirely from scratch in my own kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 bunch rhubarb (6 stalks), trimmed, cut into 5 cm lengths 2 1/2 cups frozen mixed berries 1 Granny Smith apple, peeled, cored, cut into 8 wedges 2 tbsp caster sugar 1 tbsp cornflour 25 g butter, melted 2 tbsp toasted flaked coconut Vanilla ice-cream, to serve
Coconut Dumplings: 1 cup self-raising flour 50 g butter, chilled, chopped 2 tbsp caster sugar 1/4 cup desiccated coconut 165 ml can coconut milk
Directions
I preheat the oven to 200°C (180°C fan-forced).
In a large bowl, I combine the rhubarb, mixed berries, apple wedges, caster sugar, cornflour, and 1 tablespoon of water. I stir everything together until the fruit is evenly coated.
I transfer the fruit mixture into a 10-cup-capacity oval ovenproof dish and cover it with two layers of foil. I bake for about 10 minutes, just until the fruit begins to soften.
While the fruit is baking, I make the coconut dumplings. I sift the self-raising flour into a mixing bowl, then rub in the chilled butter with my fingertips until the mixture resembles fine breadcrumbs.
I add the caster sugar and desiccated coconut, stirring to combine, then pour in the coconut milk. Using a wooden spoon, I stir until a soft dough forms.
I remove the dish from the oven and uncover it. Using about 1/3 cup of dough per dumpling, I dollop spoonfuls of the mixture over the softened fruit.
I cover the dish tightly again with two layers of foil and bake for 30 minutes, or until the dumplings are puffed and cooked through.
I remove the foil, brush the tops of the dumplings with the melted butter, and return the dish to the oven for another 15 minutes, until the dumplings are golden brown and the fruit is bubbling at the edges.
I let the dessert stand for 10 minutes before serving, then sprinkle with toasted coconut and serve with scoops of vanilla ice cream.
Servings and Timing
This recipe serves 6 people. It takes about 20 minutes to prepare and 55 minutes to cook, for a total time of 1 hour and 15 minutes. It’s a beautiful dessert to serve after dinner or as a cozy weekend treat.
Variations
I sometimes change the fruit combination depending on the season—strawberries, raspberries, or blackberries all work beautifully. For a twist, I swap the coconut milk for buttermilk for a lighter dumpling texture. If I want extra indulgence, I stir white chocolate chips into the dumpling dough before baking. I also like adding a dash of vanilla extract or lime zest to the dough for a little extra flavor.
Storage/Reheating
I store any leftovers covered in the fridge for up to 3 days. To reheat, I warm portions in the microwave for 30–40 seconds or place the whole dish in a low oven at 160°C for about 15 minutes until warmed through. The dumplings soften slightly when reheated but still taste wonderful. I don’t recommend freezing, as the fruit can become too watery once thawed.
FAQs
Can I use fresh berries instead of frozen?
Yes, I can use fresh berries, but I reduce the baking time slightly since they release less liquid than frozen ones.
Can I make this dairy-free?
Yes, I use dairy-free butter and coconut or soy-based ice cream—it still tastes amazing.
Can I prepare it ahead of time?
Yes, I prepare the fruit base in advance and store it in the fridge, then add the dumplings just before baking.
What can I use instead of rhubarb?
I love substituting rhubarb with peaches, nectarines, or plums for a summer twist.
Can I make smaller individual portions?
Yes, I divide the mixture into small ovenproof ramekins and bake for about 25–30 minutes.
How do I know the dumplings are cooked?
They should be puffed, lightly golden, and firm to the touch when ready.
What if I don’t have self-raising flour?
I make my own by adding 1 1/2 tsp baking powder to each cup of plain flour.
Can I use a different type of milk in the dumplings?
Yes, regular milk or almond milk works fine if I don’t have coconut milk on hand.
What can I serve with it besides ice cream?
It’s also lovely with whipped cream, Greek yoghurt, or warm custard.
Can I use other nuts for garnish?
Yes, chopped almonds, macadamias, or pistachios make delicious toppings too.
Conclusion
This Berry and Rhubarb Compote with Coconut Dumplings is one of my favorite comfort desserts. The combination of tangy fruit, fluffy dumplings, and toasted coconut makes it irresistibly delicious and beautifully textured. I love how the dumplings soak up the syrupy fruit beneath while staying light and golden on top. Served warm with ice cream, it’s the kind of dessert that feels both homely and special—pure comfort in every spoonful.
This Berry and Rhubarb Compote with Coconut Dumplings is a comforting, fruity dessert that combines a bubbling mix of rhubarb, berries, and apple with soft, golden coconut dumplings. Finished with toasted coconut and served warm with vanilla ice cream, it’s a perfect balance of tart and sweet flavors.
Ingredients
1 bunch rhubarb (6 stalks), trimmed, cut into 5 cm lengths
2 1/2 cups frozen mixed berries
1 Granny Smith apple, peeled, cored, and cut into 8 wedges
2 tbsp caster sugar
1 tbsp cornflour
25 g butter, melted
2 tbsp toasted flaked coconut
Vanilla ice cream, to serve
Coconut Dumplings:
1 cup self-raising flour
50 g butter, chilled and chopped
2 tbsp caster sugar
1/4 cup desiccated coconut
165 ml can coconut milk
Instructions
Preheat the oven to 200°C (180°C fan-forced).
In a large bowl, combine rhubarb, mixed berries, apple wedges, caster sugar, cornflour, and 1 tablespoon of water. Stir until evenly coated.
Transfer the fruit mixture to a 10-cup-capacity ovenproof dish and cover with two layers of foil. Bake for about 10 minutes, until the fruit begins to soften.
Meanwhile, make the coconut dumplings: sift the flour into a bowl and rub in the chilled butter with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the caster sugar and desiccated coconut, then pour in the coconut milk. Mix until a soft dough forms.
Remove the dish from the oven and uncover. Using about 1/3 cup of dough per dumpling, drop spoonfuls over the fruit mixture.
Cover the dish tightly again with foil and bake for 30 minutes, until the dumplings are puffed and cooked through.
Remove the foil, brush the dumplings with melted butter, and return to the oven for a further 15 minutes, until golden brown and the fruit is bubbling.
Let stand for 10 minutes before sprinkling with toasted coconut. Serve warm with vanilla ice cream.
Notes
Swap the rhubarb for plums, peaches, or nectarines for a seasonal twist.
Fresh berries can be used instead of frozen—reduce the baking time slightly.
Add lime zest or vanilla extract to the dumpling dough for extra flavor.
For a lighter version, replace coconut milk with buttermilk.
Serve with ice cream, whipped cream, or custard for a delicious finish.
