📝 About This Recipe
Transport your senses to the bustling markets of the Levant with this elegantly creamy, coconut-based Malabi. Traditionally a milk-based street food favorite, this Pareve version uses rich coconut milk to achieve a luscious, velvet-like texture that melts on the tongue. Infused with delicate rose water and topped with a vibrant raspberry-rose syrup, it is a refreshing, aromatic masterpiece that proves dairy-free desserts can be truly indulgent.
🥗 Ingredients
The Pudding Base
- 2 cans Full-fat coconut milk (13.5 oz each, do not use light coconut milk)
- 1/2 cup Water (filtered)
- 1/2 cup Granulated sugar
- 1/2 cup Cornstarch (leveled)
- 1 tablespoon Rose water (culinary grade)
- 1 teaspoon Vanilla extract (pure extract preferred)
The Signature Red Syrup
- 1/2 cup Raspberry or pomegranate juice (unsweetened)
- 1/4 cup Granulated sugar
- 1 teaspoon Rose water (added after boiling)
- 1 teaspoon Lemon juice (freshly squeezed)
The Garnishes
- 1/4 cup Pistachios (unsalted and finely crushed)
- 2 tablespoons Shredded coconut (unsweetened and toasted)
- 1 tablespoon Dried rose petals (edible food grade)
- 6-12 pieces Fresh raspberries (optional for plating)
👨🍳 Instructions
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1
In a medium-sized heavy-bottomed saucepan, combine 1.5 cans of the coconut milk with the sugar. Place over medium heat and stir occasionally until the sugar is fully dissolved and the mixture begins to steam.
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2
In a small separate bowl, whisk together the remaining 1/2 can of coconut milk, the 1/2 cup of water, and the cornstarch until a smooth slurry forms with no visible lumps.
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3
Once the coconut milk in the saucepan is hot (but not boiling), slowly pour the cornstarch slurry into the pan while whisking constantly and vigorously.
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4
Continue to cook the mixture over medium-low heat, whisking non-stop for about 5-8 minutes. The pudding will suddenly thicken to the consistency of a heavy custard or thick yogurt.
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5
Remove the pan from the heat immediately. Stir in the 1 tablespoon of rose water and the vanilla extract, ensuring they are fully incorporated into the thick base.
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6
Carefully pour the hot pudding into 6 individual serving bowls, ramekins, or glasses. Tap the bottoms gently on the counter to level the surface.
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7
Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming, then let them cool to room temperature.
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8
Transfer the cooled puddings to the refrigerator and chill for at least 4 hours, though overnight is best for the flavors to develop and the texture to set perfectly.
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9
While the pudding chills, make the syrup: Combine the juice, sugar, and lemon juice in a small saucepan over medium heat.
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10
Bring the syrup to a gentle boil, then reduce heat and simmer for 5 minutes until it thickens slightly into a glaze. Remove from heat and stir in the final teaspoon of rose water.
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11
Allow the syrup to cool completely before transferring to a small jar and refrigerating until serving time.
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12
To serve, remove the plastic wrap from the puddings. Drizzle 1-2 tablespoons of the chilled red syrup over each portion.
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13
Generously sprinkle with crushed pistachios, toasted shredded coconut, and a few dried rose petals for a beautiful, professional finish.
💡 Chef's Tips
Always use full-fat coconut milk from a can; carton coconut milk is too thin and won't achieve the necessary richness. Be careful not to over-boil the rose water as it can become bitter; always add it at the very end of the cooking process. If your pudding has lumps, simply pass the hot mixture through a fine-mesh sieve before pouring it into serving glasses. For the best texture, ensure your cornstarch slurry is perfectly smooth before adding it to the hot liquid. You can substitute the raspberry syrup with diluted silan (date honey) or maple syrup if you prefer a different flavor profile.
🍽️ Serving Suggestions
Serve alongside a hot cup of Nana (fresh mint) tea for a classic Middle Eastern pairing. Pair with a plate of fresh dates and walnuts to balance the floral sweetness. For a summer twist, serve with a side of chilled watermelon wedges. Top with a few fresh pomegranate seeds for an extra pop of acidity and crunch. Serve in vintage crystal coupes for an elegant dinner party presentation.