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