Vegan Malabi With Rhubarb And Strawberries
The Middle Eastern classic malabi with rhubarb and strawberries is vegan, super creamy and highly addictive.
Servings 4
Ingredients
Malabi:
- 400 g coconut milk
- 40 g cornstarch
- 40 g sugar
- 20 g orange blossom water or rosewater
Rhubarb compote:
- 300 g rhubarb roughly chopped (we don’t peel it!)
- 80 g sugar
To serve:
- chopped strawberry
- chopped toasted pistachio or toasted coconut chips
Instructions
Malabi:
- Whisk all together, place in a saucepan, and bring to a boil, constantly whisking (more once it starts getting hotter. Make sure to scrape the bottom of the pan to avoid lumps). Put in small bowls or ramekins and cover with foil (make sure the foil touches the malabi). Let cool and harden in the fridge for about an hour.
Rhubarb compote:
- Simmer together in a covered pot for about 15 minutes, until the rhubarb is completely softened and breaks apart. Let cool before service because she’s super hot.
To serve:
- Scrape around the edges to loosen malabi mass and turn each ramekin onto a plate. You might have to wobble and tap the ramekin if the malabi won’t come out. Make it pretty with all the toppings and enjoy.