Description
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.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 20 mg
