Name: Coconut Malabi with Macerated Berries
Prep time: 1200 s
Cook time: 600 s
Total time: 45000 s
Yield: 1
Cuisine: Persian
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

Coconut Malabi with Macerated Berries

27 Mar 2026

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Difficulty

Easy

Total Time

12H 30MIN

Cuisine

Persian

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