Coconut rose malabi

I went nuts for this do-ahead, dairyfree dessert. It takes me back to family holidays in Israel, where we used to devour it for breakfast. Add the rosewater slowly, tasting as you go, as some brands have a stronger flavour than others.

Serves: 6

INGREDIENTS:

1 litre coconut cream (or milk) ½ – 1 tbsp rosewater, or to taste 150g coconut sugar

65 g cornflour

Syrup and topping

250ml water 150g coconut sugar ½ pomegranate, seeds only 1 tbsp coconut oil

40g shaved coconut

METHOD:

Start this recipe at least four hours before serving.

To make the malabi, in a large heavy-based saucepan over medium heat, add the coconut cream or milk, rosewater and sugar and stir until the mixture just starts to boil. Remove from the heat.

Place the cornflour in a heatproof bowl. Ladle 1 cup of the coconut cream mixture into the cornflour and whisk until smooth. Return this mixture to the pan, whisking continuously to avoid lumps, then stir over low heat for about 5 minutes or until thickened; the mixture should coat the back of a spoon.

Pour into 6 glasses or ramekins or a larger serving bowl. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

To make the syrup, in a small saucepan over medium–high heat, add the water and sugar and simmer for about 10 minutes or until it becomes syrupy.

Set aside to cool. Stir in half of the pomegranate seeds.

In a hot frying pan over medium heat, place the shaved coconut and add the coconut oil. Quickly sauté or 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.