Soft Coconut Malabi
A silky, refreshing Middle Eastern pudding infused with fragrant coconut milk and topped with a delicate rose syrup.
Ingredients
- •1 can (13.5 oz / 400ml) full-fat coconut milk
- •1 cup (240ml) water
- •3 tablespoons cornstarch
- •3 tablespoons granulated sugar
- •1 teaspoon rose water
- •2 tablespoons shredded coconut for garnish
- •2 tablespoons chopped pistachios for garnish
- •2 tablespoons rose syrup for drizzling
Instructions
- 1
In a small bowl, whisk together the cornstarch and 1/2 cup of the water until completely smooth and lump-free.
- 2
In a medium saucepan, combine the coconut milk, the remaining 1/2 cup of water, and the sugar over medium heat.
- 3
Bring the coconut mixture to a gentle simmer, stirring occasionally to ensure the sugar dissolves.
- 4
Slowly pour the cornstarch slurry into the simmering coconut milk while whisking constantly to prevent lumps.
- 5
Continue to cook over medium-low heat, stirring continuously with a wooden spoon or whisk for about 5 to 7 minutes, or until the mixture thickens to the consistency of heavy cream.
- 6
Remove from heat and stir in the rose water.
- 7
Divide the mixture evenly into four small serving bowls or ramekins.
- 8
Let the puddings cool to room temperature, then cover and refrigerate for at least 4 hours, or until fully set.
- 9
Before serving, drizzle each bowl with rose syrup and garnish with shredded coconut and chopped pistachios.
💡 Chef tips
- For a firmer texture, you can add an extra teaspoon of cornstarch to the slurry.
- The Malabi can be made up to two days in advance; keep it covered in the refrigerator until ready to serve.
- If you prefer a different flavor profile, swap the rose water for half a teaspoon of pure vanilla extract.
✅ How it should turn out
The finished dessert should be velvety and smooth with a delicate, floral aroma and a cooling, creamy coconut flavor that melts in your mouth.