Ingredients
FOR THE MALABI
Coconut milk: Two 380 g cans
Water: 120 ml
Sugar: 50 g
Cornstarch: 3 tbsp
Rose water: 1 tbsp
FOR THE BERRY SAUCE
Ripe strawberries: 170 g (hulled and quartered lengthwise)
Blueberries: 170 g
Crème de cassis: 2 tbsp
Sugar: 50 g
Fresh lemon juice: 1 tbsp
FOR GARNISH (OPTIONAL)
Toasted coconut flakes
Toasted and chopped peanuts
Malabi is a Middle Eastern panna cotta typically made with milk, but chef Einat Admony’s version uses coconut milk instead. “Using coconut milk keeps the meal kosher-style and adds an amazing flavor to the dessert,” she says.
How to make Coconut Malabi with Macerated Berries
01.
Make the Malabi
- Shake the cans of coconut milk before opening.
- Pour into a medium saucepan.
- Add 1/4 cup (60 ml) water to the empty cans, swirl to release any remaining coconut, and pour into the pan.
- Add the sugar, stir, and bring to a boil over medium-high heat.
02.
Prepare the Slurry
- In a small bowl, whisk together the cornstarch, rose water, and remaining 1/4 cup (60 ml) water.
03.
Cook and Set
- Once the coconut milk mixture reaches a boil, reduce the heat.
- While whisking continuously, slowly pour in the slurry.
- The mixture will thicken quickly—continue whisking until smooth, about 1 minute.
- Remove from the heat and pour into small bowls, glasses, or ramekins, or into a large bowl for family-style serving.
- Gently tap to release air bubbles, cover tightly, and refrigerate overnight.
04.
Make the Berry Sauce
- Combine the strawberries, blueberries, crème de cassis, and sugar in a medium saucepan.
- Cook over medium-high heat, stirring frequently, until the berries soften and release their juices, 3 to 4 minutes.
- Remove from the heat, stir in the lemon juice, and let cool completely.
05.
Serve
- Spoon the berry sauce over the chilled malabi.
- Garnish with toasted coconut flakes and chopped peanuts, if desired.
