Soft Coconut Malabi
A silky, melt-in-your-mouth Middle Eastern milk pudding delicately scented with rose water and rich coconut.
Ingredients
- •2 cups full-fat coconut milk (480ml)
- •1 cup dairy-free or whole milk (240ml)
- •1/4 cup cornstarch (32g)
- •1/3 cup granulated sugar (65g)
- •1 teaspoon rose water
- •1/2 teaspoon vanilla extract
- •1/4 cup toasted shredded coconut for garnish
- •2 tablespoons chopped pistachios for garnish
- •2 tablespoons rose syrup or pomegranate syrup for serving
Instructions
- 1
In a medium bowl, whisk together the cornstarch and about half a cup of the milk until completely smooth and free of lumps.
- 2
In a medium saucepan, combine the remaining milk, coconut milk, and granulated sugar over medium heat, stirring until the sugar dissolves and the mixture is warm.
- 3
Slowly pour the cornstarch mixture into the warm saucepan while whisking constantly to prevent any lumps from forming.
- 4
Cook the mixture over medium-low heat, stirring continuously with a wooden spoon or silicone spatula, until it thickens to the consistency of a smooth custard, about 8 to 10 minutes.
- 5
Remove the saucepan from the heat and stir in the rose water and vanilla extract until fully incorporated.
- 6
Pour the warm pudding evenly into four individual ramekins or small serving glasses.
- 7
Allow the malabi to cool slightly at room temperature, then cover and refrigerate for at least 3 hours until firmly set.
- 8
Just before serving, drizzle each ramekin with a little rose syrup and garnish generously with toasted shredded coconut and chopped pistachios.
💡 Chef tips
- Ensure you whisk the cornstarch thoroughly with cold or room-temperature liquid first to avoid chalky lumps in your pudding.
- This dessert can be made up to two days in advance and kept covered in the refrigerator until ready to serve.
- For a completely dairy-free (pareve) version, use almond milk or extra coconut milk instead of dairy milk.
✅ How it should turn out
The finished malabi is velvety, chilled, and delicately fragrant with coconut and rose, offering a creamy texture that is perfectly balanced by the crunch of pistachios.