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Coconut Malabi with Redberries Syrup and Pistachio

Servings 6 servings (about 100-120 ml. in volume)
Author Natalie

Ingredients

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

For serving:

  • whole roasted pistachios

Instructions

  1. Malabi: in a medium saucepan heat coconut milk, sugar and water to simmering point.
  2. In a separate bowl, whisk cornstarch and water until smooth.
  3. 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.
  4. Remove from heat and add in rosewater and coconut extract.
  5. Fill the glasses and refrigerate until set.
  6. Berries: in a small bowl, mix berries and sugar and set aside for an hour or two, until the fruit sugar dissolves.
  7. Assemble the dessert: pour about 1-2 tablespoons of berries (including sauce) over each dessert, sprinkle with pistachios and serve.

Recipe Notes