Asian-Spiced Vanilla Slice with Coconut Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A luscious vanilla slice layered with coconut cream and infused with subtle Asian spices for a unique Aussie dessert twist. This australian-inspired desserts ready in about 50 minutes layers sheets, thawed puff pastry sheets, whole milk 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: In a bowl, whisk 3/4 cup granulated sugar, 1/3 cup cornstarch, and 4 egg yolks until smooth.
  4. Step 4: Slowly pour half the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
  5. 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.
  6. Step 6: Remove custard from heat and strain into a bowl. Cover surface with plastic wrap and chill until cold, about 2 hours.
  7. 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.
  8. Step 8: Dust the top with 1/2 cup powdered sugar before slicing into squares and serving.

Equipment for this recipe

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Frequently asked questions

How long does Asian-Spiced Vanilla Slice with Coconut Cream take to make?

Total time is about 50 minutes (30 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Asian-Spiced Vanilla Slice with Coconut Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Asian-Spiced Vanilla Slice with Coconut Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asian-Spiced Vanilla Slice with Coconut Cream for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Asian-Spiced Vanilla Slice with Coconut Cream?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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