Individual pots of a seriously creamy coconut cream mix, topped with early rhurbarb and tangy orange jelly. A seriously adult dessert, but omit the rum to make it suitable for children

What makes it the ultimate summer Seriously From Waitrose dessert?

Delightfully creamy little pots of nectar to welcome the coming summer.


  • 1 carton barts creamed coconut made up to 500mls with semi skim milk
    1 vanilla pod cut and scraped
    1 tbs Coconut rum
    4 sheets gelatine

    350gm young rhubarb
    Castor sugar to taste

    125 mls orange juice or juice of three oranges
    2 tbs sugar
    3 leaves of gelatine


  1. Soak gelatine in cold water for 10 min Heat coconut cream and milk with vanilla pod seeds when nearly boiling add coconut rum Take of heat add gelatine whisking all the while. Pour into four ramekins and cool, set in fridge Roll rhubarb in sugar and roast for 5- 8 mins till soft but still firm.Soak gelatine in cold water for 10 mins Heat orange juice with sugar till nearly boiling take of heat Stir in gelatine till dissolved leave to cool. Arrange rhubarb on cream Spoon on jelly chill 45mins