Begin to peel, cut and thoroughly rinse the dasheen (yautia).

Pour the vegetable stock into a medium saucepan with the dasheen pieces.

Bring to the boil before reducing the flame to medium-low heat then cover with the lid.

Cook the dasheen until tender, prick with a folk to determine tenderness (should take roughly 8-10 minutes).

Meanwhile sautee the onions and garlic on low-medium heat until slightly golden.

Add the sauteed ingredients to the saucepan and stir.

Continue to simmer for a further 5 minutes and season with the pink salt, pepper and thyme.

Finally stir into the coconut milk.

Carefully transfer the hot contents into a food processor or blender. You want to achieve a smooth consistency.

Once a smooth consistency is achieved either serve with a pinch of nutmeg or pour the cream into a saucepan to heat further before serving with the nutmeg garnish.