8-10 individual dessert cups
For my sake:
400 ml coconut cream (1 can)
400 ml water/plant-based milk
70 grams cornstarch (2/3 cup)
100 grams '1/2 sugar' (2/3 cup)
A teaspoon of rose extract
For the rose syrup:
100 grams of water (2/3 cup)
100 grams '1/2 sugar' (2/3 cup)
4-5 drops rose extract
1-2 drops red food coloring (optional)
For decoration:
Toasted coconut flakes
Pistachio fragments
Dried raspberries
How to prepare:
1. In a small saucepan, bring water/plant-based milk, coconut cream and 1/2 sugar to a boil.
2. In the meantime, mix cornstarch with a little cold water (2-3 tablespoons) in a small bowl.
3. Comparing temperatures: When the mixture in the pot begins to boil, pour a small amount of it into the bowl with the cornstarch (4-5 tablespoons) and mix well.
4. Return the cornstarch mixture to the pot and whisk vigorously for several minutes until the mixture thickens.
5. Remove from heat, add the rose extract and continue mixing.
6. Pour the malabi into serving glasses and place in the refrigerator for about 4-5 hours to set, before serving.
7. Rose syrup: In a small saucepan, melt 1/2 sugar, water, and rose extract until the mixture is smooth.
8. Assembly: Place 1-2 tablespoons of the syrup on top of each heart and sprinkle coconut, pistachios, and raspberries on top to taste.
Explanations and comments:
- The malabi is at its best for up to 3-4 days in the refrigerator.
- You can decorate with any other toppings you like. For example: cookie crumbs or nuts.
- There is no need to refrigerate or separate the fatty part of the coconut cream from the liquid. The can can be used in its entirety.
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