| Course | Dessert, Snack |
|---|---|
| Cuisines | Mediterranean |
| Cooking Methods | Simmering |
| Diets | Dairy Free, Gluten Free, Low Carb, Low Fat, Oil Free, Soy Free |
| Main categories | Ethnic Authentic, Low Calorie, Vegan, Vegetarian |
| Special Occasions | Other Occasion, Rosh Hashanah |
Vegan Malabi Rosewater Milky Pudding with Pistachios with Shredded Coconut and Pomegranate
Serves: 10
Serving Size: 5 oz
This vegan and low-calorie Malabi is a deliciously smooth and creamy Israeli pudding, made with lite coconut milk and almond milk, rosewater, and topped with hibiscus tea infused with rose water, shredded coconut, pistachios and pomegranate. Perfect flavour and crunch.
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Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Pyrex baking dish, SaucepanIngredients
FOR THE PUDDING
- 1 cup monk fruit sweetener for 10 servings - or 1 cup of sugar or 2/3 cups of agave. *Note: if using agave use 2/3 cup of agave in place of 1 cup of white sugar, and reduce water by 1/3 cup
- 5 cup unsweetened almond milk
- 27 ounce canned lite coconut milk for 10 servings - 2 cans x 13.5 oz each
- ¾ cup corn starch
- 1 cup water
- ⅓ cup rose water for 10 servings - 72 gram or to taste
FOR THE SYRUP
- 1 cup water
- 1 cup monk fruit sweetener or 1 cup of sugar or 2/3 cups of agave. *Note: if using agave use 2/3 cup of agave in place of 1 cup of white sugar, and reduce water by 1/3 cup
- 2 teaspoon rose water
- 4 hibiscus tea bag or other red tea
FOR THE TOPPING
- 1 cup pistachios or peanuts
- 3 tablespoon shredded coconut or toasted shredded coconut, optional
- 1 cup pomegranate seeds from one pomegranate or fresh strawberries or raspberries
Instructions
MAKE THE PUDDING
- Pour into a medium-size pot the coconut and almond milk. Add monk fruit or sugar and bring to boil.
- While the milk is warming up, in a medium bowl mix 1 cup of water with cornstarch and rose water. Mix until smooth.
- Once the milk boils (make sure it boils), turn the heat to the lowest and add the cornstarch mixture. Cook over low heat for 5-6 minutes, stirring constantly until you see the first boiling bubble and the mixture begins to thicken.
- Pour into serving dishes, either a 5-6 oz cups or a single Pyrex baking dish. Cover immediately with plastic wrap and refrigerate for at least 2 hours or overnight.
MAKE THE SYRUP
- In a pan over medium-high heat bring to boil water, red tea bags, monk fruit or sugar, and rose water. Let boil 2 more minutes and turn off the heat. Let cool completely.
- When the malabi chilled pour 1-2 tbsp of the syrup on the malabi, add crushed pistachios or peanuts, pomegranate seeds and shredded coconut (optional).
Reheating/Serving Instructions
Refrigerate for at least 2 hours or overnight. Serve well chilled, pour 1-2 tbsp of the syrup on the malabi, add crushed pistachios or peanuts, pomegranate seeds and shredded coconut (optional).
Nutrition
Calories: 147kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 165mg | Fiber: 2g | Sugar: 7g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 1mg
Vegan Malabi Rosewater Milky Pudding with Pistachios with Shredded Coconut and Pomegranate
$15.00 cooking fee
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