One of my top favorite Israeli dessert is malabi. If you never heard of It before – it’s a traditional Mediterranean dessert made of cold creamy custard that is topped with rose water syrup, coconut and roasted peanuts.
On hot summer days it’s the perfect dessert (along with ice cream, of course) – so refreshing, cold and easy to make. After making traditional malabi, I decided to make a nondairy vegan version of it, and this is how this coconut malabi was created.
It’s actually made of coconut custard, topped with redberries syrup and some roasted pistachios for added crunch and color. This malabi is so easy to make, gluten free, vegan and simply delicious.
Coconut Malabi with Redberries Syrup and Pistachio
For the coconut malabi:
- 400 ml. (1 can) coconut milk
- 400 ml. (1 3/4 cup) water
- 100 grams (1/2 cup) sugar
- 60 grams (6 tbsp.) cornstarch
- 1-2 tsp. rosewater or to taste
- 1 tsp. coconut extract optional
For the redberries syrup:
- 150 grams frozen redberries thawed
- 2 tbsp. sugar
- whole roasted pistachios
Malabi: in a medium saucepan heat coconut milk, sugar and water to simmering point.
In a separate bowl, whisk cornstarch and water until smooth.
Add cornstarch mixture into the pan while whisking and continue to cook (while mixing) until mixture thickens. This should take about 1-2 minutes over medium-high heat.
Remove from heat and add in rosewater and coconut extract.
Fill the glasses and refrigerate until set.
Berries: in a small bowl, mix berries and sugar and set aside for an hour or two, until the fruit sugar dissolves.
Assemble the dessert: pour about 1-2 tablespoons of berries (including sauce) over each dessert, sprinkle with pistachios and serve.
- You can use strawberries or cherries instead of berries.
- Keep well wrapped for up to 3-4 days in the refrigerator.
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