Vegan Coconut Malabi

Author

Shir Rozenblatt, pastry chef at Bustan

Servings

4

Category

Sweet

Ingredients

• 3 Tbsp cornstarch (28 grams)
• 1/4 cup water (50 grams)
• 1 cup coconut milk (240 grams)
• 1 cup water (240 grams)
• 1/4 cup sugar (50 grams)
• 1 1/2 tsp rose or orange blossom water (6 grams)
• 1 cup water (240 grams)
• 1 cup sugar (200 grams)
• 1 Tbsp rose water (15 grams)
• 2 Tbsp raspberry puree (30 grams)
• Chopped pistachios
• Shredded coconut

Directions

1. In a small bowl combine water (50g/1/4 cup) with the cornstarch. mix well until the mixture is smooth. (the cornstarch may be hard to stir at first, but will loosen as you mix) set aside.
2. In a medium saucepan, combine the coconut milk, water and sugar. Bring to a boil over medium-high heat, keep stirring until the sugar dissolves and everything comes to a boil then reduce to a simmer.
3. Give the cornstarch mixture a stir, add it to the simmering coconut milk and stirring and stir quickly and constantly until it begins to bubble. Remove from heat.
4. Strain the mixture to catch any lumps. Add the rose or orange blossom water and stir. Pour the Malabi into 4 individual serving dishes and allow to cool a room temperature for 10 minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
5. In a small saucepan, combine the sugar and water. Bring to simmer over medium-high heat, stirring to dissolve the sugar. Boil for five minutes.
6. Remove from heat, and stir in the rose water and raspberry puree.
7. Transfer to a bowl and refrigerate until ready to use.
8. To serve the malabi, remove the plastic covering them, spoon a little syrup over the top, then garnish with chopped pistachios and coconut flakes.