Soft Coconut Malabi
A silky, melt-in-your-mouth Middle Eastern milk pudding delicately scented with coconut and rose water.
Ingredients
- •2 cups full-fat coconut milk (480ml)
- •1 cup dairy milk or almond milk (240ml)
- •1/3 cup cornstarch (45g)
- •1/4 cup granulated sugar (50g)
- •1 teaspoon rose water
- •1/4 cup unsweetened shredded coconut (20g)
- •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, sugar, and about half a cup of the coconut milk until completely smooth and free of lumps.
- 2
In a medium saucepan, combine the remaining coconut milk and the dairy or almond milk over medium heat until warm.
- 3
Slowly pour the cornstarch mixture into the warm milk in the saucepan while whisking constantly to prevent any lumps from forming.
- 4
Continue to cook the mixture over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens to a creamy custard consistency that coats the back of the spoon, about 5 to 7 minutes.
- 5
Remove the saucepan from the heat and stir in the rose water until fully incorporated.
- 6
Ladle the warm pudding evenly into four individual serving glasses or small bowls.
- 7
Allow the malabi to cool slightly at room temperature, then cover and refrigerate for at least 3 hours until firmly set and chilled.
- 8
Just before serving, garnish each glass with toasted shredded coconut, chopped pistachios, and a drizzle of rose or pomegranate syrup.
💡 Chef tips
- To make this recipe completely pareve and vegan, use almond milk or extra coconut milk instead of dairy milk.
- Malabi can be made up to 2 days in advance and kept covered in the refrigerator until ready to serve.
- If you cannot find rose water, orange blossom water makes a delicious and authentic alternative.
✅ How it should turn out
The finished malabi is smooth, trembling, and delicately creamy with a subtle coconut aroma and a fragrant floral finish.