Part 3

By Carmen Niehaus


This is a wonderful way of ending a meal – tasty but not too sweet nor too heavy as baked puddings tend to be. The mocha (coffee) rooibos tea syrup gives an interesting twist to the braaiied fruit.
The coconut custard is made with Carmien’s cookies ‘n cream rooibos tea mix which has real coconut added to it. Yummy and it works beautifully with the fruit.


A variety of winter fruit eg Cara-Cara oranges, naartjies, quava, , Sharon fruit, sliced
1 pineapple, unpeeled and sliced in wedges
Passion fruit pulp
500 ml (2 c) Carmién rooibos tea, made with 4–6 bags vanilla mocha
80 ml (1/3 c) honey or to taste


500 ml (2 c) milk
4—6 bags Carmién cookies & cream rooibos tea
2 egg yolks
12 ml (2 heaped t) corn flour
10 ml (2 t) brandy (optional)
5—10 ml (1—2 t) sugar to taste
Pinch of salt

1. FRUIT –  Drizzle the fruit with some honey and grill the fruit on a grid over medium-high heat until it has some brown spots. Cut into smaller pieces, arrange on a serving platter and spoon over the passion fruit pulp.
2. In a saucepan mix together the rooibos tea and 80 ml (1/3 c), honey, bring to the boil and reduce by half. Pour over the fruit.
3. CUSTARD – Infuse the milk with cookies & cream rooibos tea. Remove the bags.
4. Mix together the egg yolks, corn flour, brandy, sugar and salt. Add some of the milk to the corn flour mixture and mix to form a smooth paste.
5 .Slowly add rest of the milk. Return to the heat and bring to the boil over low heat while stirring continuously.

Hint: Also make a custard with Carmién’s vanilla mocha tea mix. Just as good!

Carmen Niehaus, Food Editor, Huisgenoot & YOU