A little something sweet

For four portions;

  • 2 cans of coconut milk
  • 4 Tbsp of (coconut palm) sugar
  • 5 Tbsp of cornstarch
  • ¼ tbsp of turmeric
  • A pinch of salt
  • ½ tsp of vanilla powder
  • 1 cup of frozen raspberries
  • optional for decoration: dried raspberries

Vanilla desserts were my favourite as a child. I remember different varieties of them, but never ones with coconut. Nowadays I love the combination of coconut with vanilla.

The turmeric powder gives this custard a nice yellow colour, just like the desserts I remember eating during my childhood.


Mix the coconut milk, sugar, cornstarch, turmeric and salt in a saucepan. While whisking frequently, bring to a soft boil until the mixture thickens. You will see it turning even more yellow from the heat. Once it has a thicker consistency and has boiled for a few minutes, remove it from the heat and stir in the vanilla powder. Let the mixture cool down for some minutes.

In the meantime, put frozen raspberries into four jars or glasses. Pour the custard over the raspberries and mash them a bit with a fork. Refrigerate for about five hours, or overnight, until completely chilled and set.

Before serving, decorate the desserts with some dried raspberries or other decorations if you like.


Anna A.J.