Dairy-Free Malabi with Rosewater and Pistachios

Ingredients

• 2 cans (13.5oz each) Coconut Milk (full-fat)
• 4 tablespoons Cornstarch
• 0.5 cup Sugar
• 2 tablespoons Rosewater
• 0.25 cup Pistachios

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

Instructions

1. 1In a medium (2-3 quart) saucepan, combine the 2 cans (about 380 g each) of full-fat Coconut Milk, 4 tablespoons of Cornstarch, and 0.5 cup of Sugar. Whisk thoroughly until the cornstarch and sugar are fully dissolved and the mixture is smooth.
2. 2Place the saucepan over medium heat (approximately 148.9-162.8°C or 150-160°C). Stir the mixture constantly with a whisk or spoon for 10-15 minutes. Continue cooking until the mixture visibly thickens, coats the back of a spoon, and gently bubbles. It should have the consistency of a thick sauce.
3. 3Remove the saucepan from the heat. Stir in the 2 tablespoons of Rosewater until fully combined.
4. 4Carefully pour the warm mixture evenly into 4 individual serving dishes or small bowls.
5. 5Allow the dishes to cool at room temperature for about 15-20 minutes. Then, transfer them to the refrigerator and chill for at least 2 hours, or until the malabi is firm and cold.
6. 6Before serving, finely chop the 0.25 cup of Pistachios. Sprinkle the chopped pistachios evenly over the chilled malabi in each serving dish.

Substitutions

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