Ease of Preparation: Medium
Yield: 4 servings
Ingredients
- 2 cups (470 ml) light coconut milk
- 1 vanilla bean, scraped
- 1/3 cup (80 ml) tapioca starch
- ½ cup (120 ml) water
- ½ cup (120 ml) grated palm sugar
- 2 cups (470 ml) mixed berries, halved
- 2 tablespoons (30 ml) sugar
- ½ lemon, juice
- OPTIONAL: crumbled cookies, mint, etc., to garnish
Method:
In a saucepan over medium heat, combine the coconut milk with the vanilla bean pod and the scrapings. Simmer for 20 minutes.
Remove the pod and discard.
Dissolve the tapioca starch with the water. Mix with a whisk or fingertips until completely dissolved.
Whisk the tapioca slurry into the coconut milk in a steady stream, continue to heat and stir over the heat until thick, between 2-5 minutes, depending on the quantities.
Remove from the heat and keep stirring for another minute. The custard will keep thickening while off the heat.
Transfer to a container and press plastic wrap over the top to prevent a skin from forming.
Chill completely. Refrigerate until needed.
Before serving, combine the berries with the sugar and lemon, crushing slightly. Let sit for five minutes until macerated.
Fold the crème with the berries until well combined.
Transfer to tall glasses to serve. Garnish with crumbled cookies and mint, if desired.
Serve immediately.