Vegan Malabi with Coconut Milk and Rose Water

Ingredients

• 2 cans Coconut milk
• 1/4 cup Cornstarch
• 1/4 cup Sugar
• 1 tablespoon Rose water
• 1/4 cup Pistachios
• 2 tablespoons Shredded coconut

Instructions

1. 1In a medium saucepan, combine the contents of the 2 cans of coconut milk, the 1/4 cup of cornstarch, and the 1/4 cup of sugar. Whisk these ingredients together thoroughly until the mixture is completely smooth and no lumps of cornstarch or sugar remain.
2. 2Place the saucepan over medium heat (approximately 300-325°F or 150-163°C, if using an induction cooktop with temperature control). Cook the mixture, stirring constantly with a whisk or spoon, for 10-15 minutes, until it visibly thickens to a consistency that coats the back of a spoon and holds its shape briefly when drizzled.
3. 3Immediately remove the saucepan from the heat. Stir in the 1 tablespoon of rose water until well combined. Carefully pour the hot mixture into four individual serving dishes or one large bowl.
4. 4Allow 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 completely set and firm to the touch.
5. 5Before serving, sprinkle the 1/4 cup of pistachios and the 2 tablespoons of shredded coconut evenly over the chilled malabi in each dish.

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