Sanddorn, also known as sea-buckthorn or even sea berries are really high in vitamin C and A. They taste great and have a lovely bright orange color.

Coconut cream custard on sanddorn mirror

Serving Size: 4


  • 1 can coconut cream
  • 1 cup coconut flakes, toasted and chopped
  • 1 Tbs. corn starch
  • 2-3 Tbs. powdered sugar

for the sanddorn mirror

  • 1/2-3/4 cup sanddorn syrup or juice
  • 1 Tbs. corn starch
  • Soyatoo and cinnamon as garnish

Coconut cream custard on sanddorn mirror


  1. Toast the coconut in a dry frying pan, stirring constantly so as not to burn.
  2. Set them aside. If they are unsweetened, add 1 tablespoon of powdered sugar and stir well to mix.
  3. Open the can of coconut cream and place in a small sauce pan.
  4. Add the corn starch and stir to dissolve the corn starch evenly. Add the powdered sugar and stir well.
  5. Heat the coconut cream until it thickens, stirring all the while.
  6. When it has become thick, remove from the heat and add the toasted coconut. Taste it and season with more powdered sugar if you find it necessary.
  7. Lightly oil the molds you wish to use, and carefully fill the coconut into the molds.
  8. Place in the refrigerator to harden, at least 4 hours.
  9. If not using molds but rather parfait glasses, then the oil is not necessary.

the sanddorn mirror:

  1. To make the berry sauce, put the berry juice or syrup in a sauce pan, add the corn starch and stir well to evenly dissolve the corn starch.
  2. Heat until it becomes very thick.
  3. If you wish to make a mirror, then spoon the hot sauce onto which ever plates you will be serving it on and allow it to cool.
  4. Or, you can place a bit in the bottom of the parfait glass then add some coconut and then topped of with a bit of sauce.

When serving the molds, carefully turn the solidified coconut cream out onto the mirror, garnish with Soyatoo and cinnamon.


If you can not get sanddorn berries, you could use goji berries or other berries which are somewhat sour.