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This unique dish is perfect for special occasions. The poppy seed base is soft and fluffy in texture and the vanilla cream is sweet and rich in flavour.
Completing it with biscuits on top this treat is sure filling and satisfying.


For the base:

  • 5 egg whites
  • 200g coconut sugar
  • 100g coconut shaving
  • 100g poppy seed
  • 2 tbsp flour (gf)
  • 5g baking powder

For the vanilla cream:

  • 5 egg yolk
  • 5 tbsp coconut sugar
  • 5 tbsp flour (gf)
  • 0.5L milk (almond)
  • 150g unsalted butter, softened
  • 2 tbsp vanilla extract


These are all your ingredients for the poppy seed base.
Separate the whites from the yolk.

Start by adding the egg white
to a mixing bowl.

Slowly add coconut sugar in.
Beat it with an electric mixer.

Once beaten
add coconut shaving.

Fold in the poppy seeds
and keep beating with the mixer.

Add flour.

Add baking powder.

Bake the poppy seed base for
15 minutes (160C/320F)

These are your ingredients for the
vanilla cream filling.

Add yolk to the mixing bowl.

Pour in coconut sugar then beat it with an electric mixer.

Once beaten
pour in vanilla extract.

Add the flour into the vanilla cream mixture while leaving the mixer on.

Heat milk in a pot on
low medium.

Add butter

Pour the vanilla cream mixture into the pot with the heated milk and melted butter.

Let it cool off then add the vanilla cream on top of the baked poppy seed base.

Soak the biscuits in milk for few minutes until soft but not mushy.

Place each biscuit over the casserole and put it in the fridge for few hours before serving.

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