Dairy-Free Malabi with Coconut Milk

Ingredients

• 2 cans Full-fat coconut milk
• 1/2 cup Sugar
• 3 tablespoons Cornstarch
• 1 teaspoon Rose water
• 2 tablespoons Shredded coconut (for garnish)
• 2 tablespoons Pistachios (for garnish)
• 2 tablespoons Raspberry syrup (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, whisk together the 2 cans of full-fat coconut milk, 1/2 cup of sugar, and 3 tablespoons of cornstarch until the cornstarch is fully dissolved and the mixture is smooth.
2. 2Place the saucepan over medium heat (approximately 148.9-162.8°C / 150-163°C on the stovetop surface). Stir the mixture constantly with a whisk or spoon for 10-15 minutes, until it visibly thickens enough to coat the back of a spoon and begins to gently simmer with small bubbles forming at the edges (reaching an internal temperature of approximately 93.33-100°C / 93-100°C).
3. 3Remove the saucepan from the heat. Stir in the 1 teaspoon of rose water until well combined.
4. 4Carefully pour the warm mixture evenly into 4 individual serving dishes.
5. 5Place the serving dishes in the refrigerator for at least 2 hours, or until the mixture is firm and completely set. This chilling allows the dessert to firm up properly.
6. 6Just before serving, sprinkle the 2 tablespoons of shredded coconut and the 2 tablespoons of pistachios over the chilled desserts. Drizzle each serving with the 2 tablespoons of raspberry syrup.

Substitutions

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