Coconut Custard and Rhubarb Tart

Name: Coconut Custard and Rhubarb Tart
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; 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