Vegan Malabi Rosewater Milky Pudding with Pistachios, Shredded Coconut and Pomegranate

Serving Size: 10

This vegan, sugar free and lower fat 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.

Recipe by:

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15

Recipe Serving Size10

Cooking Tools Required

Measuring cups and spoons, Mixing bowls, Pyrex baking dish, Saucepan

Ingredients

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 shelled pistachios or peanuts
3 tablespoon unsweetened 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 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