Malabi (Israeli Milk Pudding) with Coconut

Ingredients

• 4 cups Milk (Dairy or Non-Dairy)
• 4 tablespoons Cornstarch
• 0.5 cup Sugar
• 2 teaspoons Rose Water
• 0.25 cup Shredded Coconut
• 2 tablespoons Sunflower Seeds

Instructions

1. 1In a large heavy-bottomed saucepan, whisk together 3 cups of the 4 cups Milk and the 4 tablespoons Cornstarch and the 0.5 cup Sugar until there are no lumps.
2. 2Place the saucepan over medium heat (350°F / 175°C). Stir constantly with a whisk or wooden spoon for 5 to 8 minutes, until the mixture begins to bubble gently and has thickened to the consistency of pudding. You will see large bubbles forming and the mixture will coat the back of your spoon.
3. 3Reduce the heat to low (300°F / 150°C) and stir in the remaining 1 cup of Milk and the 2 teaspoons Rose Water. Continue to stir for another 1 to 2 minutes until everything is well combined and heated through.
4. 4Carefully pour the pudding mixture into 6 individual serving cups or one larger serving dish.
5. 5Cover the cups or dish with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Place the pudding in the refrigerator and chill for at least 2 hours, or until it is firm and set.
6. 6Just before serving, sprinkle the chilled Malabi evenly with the 0.25 cup Shredded Coconut and the 2 tablespoons Sunflower Seeds.

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