Asian-Spiced Vanilla Slice with Coconut Cream

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A luscious vanilla slice layered with coconut cream and infused with subtle Asian spices for a unique Aussie dessert twist. This Australian-inspired recipe, ready in about 50 minutes, layers puff pastry sheets, milk, coconut cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 8 Australian cuisine 350 cal/serving

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Ingredients

2 sheets, thawed puff pastry sheets
2 cups whole milk milk
1 cup coconut cream
3/4 cup granulated sugar
1/3 cup cornstarch
4 egg yolks
1, split and seeds scraped vanilla bean pod
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/2 cup, for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 400°F. Roll out 2 thawed puff pastry sheets on a baking tray lined with parchment; prick all over with a fork. Bake each sheet for 12-15 minutes until puffed and golden. Cool completely.
Step 2: In a medium saucepan, combine 2 cups whole milk, 1 cup coconut cream, seeds from 1 vanilla bean pod, 1/4 tsp ground cardamom, and 1/4 tsp ground ginger. Heat over medium heat until just simmering.
Step 3: In a bowl, whisk 3/4 cup granulated sugar, 1/3 cup cornstarch, and 4 egg yolks until smooth.
Step 4: Slowly pour half the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Step 5: Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes.
Step 6: Remove custard from heat and strain into a bowl. Cover surface with plastic wrap and chill until cold, about 2 hours.
Step 7: To assemble, place one puff pastry sheet on a serving tray, spread chilled custard evenly over it, then top with the second puff pastry sheet.
Step 8: Dust the top with 1/2 cup powdered sugar before slicing into squares and serving.