Combine the 300ml rice drink with the maple syrup, vanilla powder and cocoa powder in a pan and bring to the boil while stirring.
Meanwhile, make a paste of the 75 ml rice drink and the arrowroot. Once the milk is boiling, reduce the heat and add the paste in one go. Stirwith the whisk until the custard has the desired thickness.
Remove the pan from the heat and keep stirring well with the whisk for about 2 minutes.
Pour the custard into ramekins and let the custard cool in the refrigerator. Warmserving is of course also possible!
Crumble the mulberries by hand and sprinkle them over the custard along withthe coconut chips or grater before serving.