Berry mille-feuille

Method

• Step 1
  Whisk egg, stevia and cornflour in a bowl until combined. Place skim milk and coconut milk in a saucepan over medium heat. Bring just to a simmer. Pour over the egg mixture, whisking constantly. Pour through a sieve into a saucepan. Place over low heat. Cook, stirring, for 4-5 minutes or until thick. Pour into a bowl. Cool slightly. Cover. Chill for 2 hours.
• Step 2
  Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Combine almond meal and 1 teaspoon extra stevia in a bowl. Spray 1 filo sheet with oil. Sprinkle with 1 teaspoon almond mixture. Continue with remaining filo, oil and almond mixture. Cut the stack lengthways into three 10cm-wide strips. Cut each strip into six 5.5 x 10cm rectangles, to make 18. Place on trays. Bake for 5-7 minutes or until crisp. Cool.
• Step 3
  Combine Malibu, remaining stevia and 75g berries in a bowl. Use a fork to crush, to make a sauce. Place a filo rectangle on each plate. Layer with half the custard, sauce and remaining berries. Repeat, finishing with a layer of filo. Sprinkle with coconut chips.