Coconut Milk Malabi with Pomegranate Syrup. Vegan. Delicious. Top with seasonal ingredients and sauces. Prepare ahead for the perfect dinner party dessert. Recipe for Coconut Milk Malabi with Pomegranate Syrup below.
Coconut Milk Malabi
- 1 1/2 cups coconut milk (1 can)
- 2 tbsp sugar
- 1/3 cup cornstarch
- 1 1/4 cups water
- 1/2 tbsp rose water
- 1/4 tsp ground cardamom
- 2 ounces pistachios , crushed or chopped
- desiccated coconut
- pomegranate molasses (recipe below), thinned with a little water
In a small sauce pan, combine coconut milk with cornstarch. Whisk to combine and then add the water, cardamon and sugar.
Place the sauce pan with the mixture on the stove over medium heat. Stir to prevent lumps. Add orange blossom or rose water.
Continue heating and stirring until mixture thickens. The mixture is ready when it drips off the whisk and makes a ribbon across the surface that does not disappear quickly. You can thin the mixture by adding water and stirring to combine.
Turn off the heat and then either ladle or pour the mixture into individual serving bowls or cups. Place in the refrigerator to cool for an hour. If making ahead, once cooled, cover with plastic wrap and keep refrigerated to prevent it from drying out.
To serve, drizzle each portion with pomegranate molasses and pinches of coconut and pistachio. Top with pomegranate seeds when in season.
Pomegranate molasses should be thinned to be the consistency of syrup. Recipe easily doubles. © Olive Oil Sweet Pea 2015
- 2 cups pomegranate juice
- 1 lemon , juiced
- 1 tbsp brown sugar
Combine ingredients in a small sauce pan.
Bring to a boil and then reduce to a simmer.
Stir every 10 minutes up to an hour or until about a quarter cup of liquid remains. Allow to cool and refrigerate in a air tight jar up to 2 months.