Co­conut rose mal­abi

SERVES 6

Food and Travel (UK) - - Recipes -

1litre co­conut cream or milk ½-1tbsp rose wa­ter, or to taste 150g co­conut sugar

65g corn­flour

For the syrup and top­ping

150g co­conut sugar ½ pome­gran­ate, seeds only 40g shaved co­conut

1tbsp co­conut oil

To make the mal­abi, put the co­conut cream or milk, rose wa­ter and sugar in a large, heavy-based saucepan and stir over a medium heat un­til the mix­ture starts to boil. Re­move from the heat. Place the corn­flour in a heat­proof bowl. La­dle 225ml of the co­conut cream mix­ture into the corn­flour and whisk un­til smooth.

Re­turn the mix­ture to the pan, whisk­ing to get rid of any lumps, then stir over a low heat for 5 min­utes or un­til thick­ened; the mix­ture should coat the back of a spoon.

Pour the mal­abi into 6 glasses or one large serv­ing bowl. Cover with cling film and chill for at least 4 hours be­fore serv­ing.

To make the syrup, sim­mer 250ml wa­ter and the co­conut sugar in a small saucepan over a medium-high heat un­til syrupy. Set aside to cool. Stir in half the pome­gran­ate seeds.

Place the shaved co­conut in a hot fry­ing pan over a medium heat, and add the co­conut oil. Quickly sauté un­til the co­conut is golden brown. Set aside

Just be­fore serv­ing, spoon the pome­gran­ate syrup on top of the mal­abi and top with the toasted co­conut. Sprin­kle with the re­main­ing pome­gran­ate seeds.

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