In a saucepan, place the Haiku coconut milk, sugar and vanilla. Add the Haiku Konjac rice and stir. Bring to a boil, then simmer for 5 to 7 minutes over low heat, stirring constantly, until creamy.
In a small bowl, dissolve the cornstarch in a little cold water. Pour the dissolved cornstarch into the pot and stir gently, until thickened.
In four verrines, divide half of the rice pudding. Add 30 ml (2 tbsp.) of raspberry jam to each verrine. Divide the rest of the rice pudding among the verrines, then garnish with berries.