*This Coconut Malabi Tart + Cherries & Wine is gluten free, dairy free, and vegan friendly.
Last year I traveled through Israel with Vibe Israel and one day they took us up to the north of the country.
We spent the day in Galilee. First, we attended a vegan workshop at the home of a brilliant woman named Hagit. She lived off the grid in the most beautiful, cozy dwelling, equipt for living and cooking both in and out of doors. Hagit showed us how to make a variety of plant based dishes, and allowed us be involved in the process, hollowing out tiny squash, rolling grape leaves filled with rice, and making a vibrant pink beet tahini.
She also introduced me to the most magical hot, creamy Indian chai and I’ve not stopped thinking about it since.
I just fell in love with Galilee. It’s greener than the south, full of rolling hills and trees.
That afternoon we headed to an ice cream shop called Buza, went to the market next door, then headed back to Buza to make our own frozen confection with the ingredients we’d found. So much fun!
We spent the later part of the day trying out world award-winning cheeses at Shirat Roim and then afterwords went next door to the Lotem Winery.
The winery has a deck out back that looks out over the Sea of Galilee. Rumor has it that people come and buy a glass of wine just so that they can get a photo with this stunning view.
We enjoyed a truly wonderful dinner here (I’ve never had lamb shanks that were as incredible as the dish they served here), but my favorite was the ending.
I’d had malabi before, but the version they served here was upscale, molded and topped with cherries cooked in wine syrup and toasted coconut flakes.
I’ve tried 8 different Malabis in Israel and this one is still my favorite.
I wanted to replicate it at home, but decided to change things up a bit and make it in to a tart.
The crust is made up of almond flour and coconut and when cooked the coconut becomes so fragrant and crunchy. Because it is made with nut flour and coconut, however, it doesn’t stay crisp long once the filling is added so make sure to eat this the same day it is made. I can’t say it keeps well!
The filling is so simple and so creamy. It’s the perfect base for cherries cooked in a red wine syrup (I even used a bottle of wine that I brought back from the Lotem Winery for this exact dessert!).
The toasted coconut on top adds such nice texture and pairs so nicely with the vanilla and creamy coconut flavors.
I’d suggest doubling the cherry wine topping recipe and saving the extra for anything else you’d like to use it for! Ice cream topping, Danish filling, cheesecake topping, whatever!
Coconut Malabi Tart + Cherries & Wine
*This tart is best eaten on the same day it is made as the crust will not keep it's crispness past the first day.
Serves: one 9 inch round tart
- FOR THE TART CRUST:
- 1 cup Flaked Coconut
- 1⅔ cup Almond Flour
- 1 teaspoon Cornstarch
- pinch of salt
- 2 tablespoons Maple Syrup
- 2 tablespoons Coconut Oil
- FOR THE MALABI FILLING:
- 1 ¾ cups Coconut Milk, canned
- ¼ cup Raw Cane Sugar
- ½ vanilla bean
- 4 tablespoons Cornstarch
- 2 tablespoons Water
- FOR THE CHERRY WINE TOPPING:
- 2 cups Cherries, pitted (fresh or frozen)
- ½ cup Raw Cane Sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- ½ cup Red Wine
- ½ teaspoon Vanilla
- Flaked Coconut, toasted
- Fresh cherries, if desired
- FOR THE TART CRUST:
- Preheat the oven to 350 degrees F.
- Place the flaked coconut, almond flour, salt, and cornstarch in the base of a food processor. Process until the coconut breaks down into small pieces, about the size of small grains of rice.
- Add the maple and coconut oil to the processor and pulse until the mixture comes together. Mixture should hold together when pressed into the palm of your hand.
- Press the mixture into the bottom and sides of a round tart pan with removable bottom.
- Bake in the preheated oven for 12-15 minutes. Crust should be golden brown and fragrant.
- Let cool completely before filling.
- FOR THE MALABI:
- Add the coconut milk and sugar to a saucepan. Scrape the beans from ½ vanilla bean into the milk. Stir occasionally over medium heat until the mixture begins to steam. Dissolve the cornstarch in the water and stir in to the milk mixture. Bring to a boil and cook, stirring constantly, for 30 seconds so that the starchiness can cook out. Remove from heat.
- Pour into the cooled tart crust, cover, and refrigerate for 4 hours or until cold and firm.
- FOR THE CHERRY WINE TOPPING:
- Place the cherries in a saucepan. Add the sugar and cornstarch and toss until cherries are coated. Pour in the red wine and lemon juice. Heat over medium high heat, stirring occasionally until the mixture begins to boil. Continue to cook until the syrup thickens enough that when you coat the back of a spoon with it and drag your finger across, a trail remains and the syrup doesn't fill it in.
- Remove from the heat and let cool completely. Stir in vanilla. Store in an airtight container in the fridge until needed.
- TO SERVE:
- Spoon the cherries and wine syrup into the middle of the tart. Sprinkle toasted coconut around the perimeter. Top with fresh cherries as a garnish, if desired.
- Alternately, you may cut the tart into slices, plate, then top each slice with cherries, syrup, and coconut.
- Serve chilled. Best eaten the same day made.*