Indulge in the creamy and middle eastren flavours of coconut with this delicious malabi dessert. A traditional Middle Eastern dessert, it is made with coconut milk, sugar, and cornstarch to create a smooth and velvety custard-like texture. The pomegranate coulis adds a tangy and vibrant note that complements the sweetness of the malabi perfectly.
Coconut Malabi with Pomegranate Coulis
Prep time: 10 minutes
Cook time: 10 minutes
Wait time: 2 hours (at least)
- 1 can (400 ml) of coconut milk
- 3 tbsp of coconut or demerara sugar
- 6 tbsp of cornstarch
- 1/2 cup of water
- 1 tsp of rose water (optional)
- 1/2 cup of pomegranate juice
- 5 strawberries
- 1 tbsp of coconut or demerara sugar
- toasted coconut flakes, for garnish
HOW TO PREPARE THE COCONUT MALABI WITH POMEGRANATE COULIS RECIPE
- In a pot, mix the coconut milk and 3 tbsp of sugar. Heat over medium heat until the sugar has dissolved, stirring occasionally.
In a small bowl, whisk the cornstarch and 1/2 cup of cold water mixture until it’s completely dissolved and smooth.
Add the cornstarch mixture to the pot of coconut milk, stirring constantly. Cook for 3-4 minutes or until the mixture thickens.
Remove from heat, stir in rose water (if using), and let cool for 5 minutes.
Pour the mixture into small individual bowls or glasses and let it cool to room temperature before refrigerating for at least 2 hours or until set.
To Prepare the Pomegranate Coulis: In a small pot, cook the pomegranate juice, strawberries and sugar over medium heat until it thickens and reduces slightly. Let it cool.
Top the malabi with the Pomegranate Coulis. Garnish with toasted coconut flakes.
Enjoy this Coconut Malabi with Pomegranate Coulis, a perfect sweet treat that’s easy to make and full of flavours and textures.
HOW TO STORE
- Rose water is optional but adds a delicate floral flavour to the pudding.
- You can adjust the amount of sugar according to your taste preference.
- Feel free to add more strawberries or other fresh fruits as toppings for added freshness and flavour.
- Toasted coconut flakes give a nice crunchy texture to the pudding.
- Once the malabi has set, you can store it in an airtight container in the refrigerator.
- It is recommended to consume the pudding within 2-3 days for the best taste and texture.
- If you are adding the pomegranate coulis and garnish, it’s suggested to add them just before serving to maintain the freshness of the toppings.