Wash broccoli, peel and chop stalks.
Keep back a few small florets for later.
Simmer the broccoli in a little water for about 15 minutes. In the meantime, toast the almonds and set aside. Puree the broccoli.
Add the coconut milk, cream and milk, bring to a boil and add the remaining florets. Season to taste with the spices and simmer for another 2 minutes. Divide among plates and decorate with the almonds.