2cupsinstant no-cook vanilla custard powder(260 gr)
some icing sugar, to sprinkle on top
some raspberries, to put on top
The base and top
THE BASE: Place 1 pastry sheet on a baking tray with baking sheet. Then cover it with another baking sheet. Put another baking tray or container on top of it to weigh it down so that when we bake the puff pastry it won't puff up. Bake in a preheated oven at 400ºF (200ºC) for 15 minutes or until golden brown. Remove from the oven and cut the puff pastry to fit the pan that you'll be using for this dessert. I'm using a 9 inch (23 cm) square pan. Set aside for it to cool completely.
Line the pan with a baking sheet with over hanged sides. This is going to be easier to grab when we want to release it from the pan later. Carefully place the cooled and cut puff pastry into the lined pan and push it to the bottom of the pan. Set aside.
THE TOP: Bake and cut the other puff pastry exactly like the previous one. And then cut it into 12 equal pieces. Cut into more pieces if you want the coconut vanilla slices size to be smaller. Try not to mess around the position of the cut pieces as we want to arrange them exactly the same later on. Set aside.
In a bowl, add in coconut milk, whipping cream, icing sugar, vanilla custard powder and vanilla beans. Whisk just until the mixture thickens and there are no lumps. It's recommended that you prepare the custard after you have the base and top puff pastries ready. This is because the custard tends to get harder as time passes.
Spoon our prepared custard into our previously prepared pan with the base. Spread the custard evenly. Then arrange the top pieces that we've cut previously, on top of the custard. Keep in the fridge to chill for minimum 2 hours.
Grab the over hanged baking sheet, lift and remove the pan. To get a clean look of the slices, dip your knife in warm water for a few seconds, wipe it dry and insert it in between the baking sheet and the edges of the dessert. Wipe the knife clean after each time. To cut the dessert into slices, use the same method. Insert the knife in between the top puff pastry pieces and press the knife through the base. Remember to wipe clean the knife and dip in warm water each time. This way you will get the clean cut of the slices.
This dessert is best served as soon as the custard is set or the day of the making. This is because as time passes the puff pastry won't get crispy anymore. Enjoy!