*Wait to top malabi with syrup, nuts and coconut until just before serving. Malabi and syrup can both be made several days in advance. Store both in the refrigerator.
Ingredients
FOR THE MALABI:
1¾ cups Whole Milk (coconut milk can be used for a dairy free option)
¼ cup Raw Cane Sugar
3½ tablespoons Cornstarch
2 tablespoons Water
½ teaspoon Rosewater
FOR THE ROSEWATER SYRUP:
1 cup Raw Cane Sugar
⅓ cup Rosewater
⅔ cup Water
2 tablespoons cherry, blackberry, or pomegranate Juice
TO TOP:
Finely Shredded Coconut
Chopped Peanuts
Instructions
FOR THE MALABI:
Add the milk and sugar to a saucepan. 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 and stir in the rosewater. Divide the mixture between 4 small bowls or ramekins, about 4 oz. each.
Cover each bowl with plastic wrap and refrigerate for 4 hours or overnight.
FOR THE ROSEWATER SYRUP: Place the sugar, rosewater, water, and fruit juice in a small saucepan. Stir over medium heat until sugar dissolves. Turn up the heat to medium/high and bring to a boil. Let the mixture boil for about 5 minutes, or until it thickens enough to coat the back of a spoon. Remove from heat and let cool completely. Store in an airtight container in the refrigerator.
TO SERVE:
Drizzle a tablespoon or two of rosewater syrup over each bowl of Malabi and sprinkle chopped peanuts and coconut over the top. Enjoy cold!
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2019/08/11/rosewater-malabi-peanut-coconut/