Vegan malabi with sugar-free strawberry rose syrup
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Cuisine
Middle Eastern, Israeli
Vegan malabi with sugar-free strawberry rose syrup
Description
Vegan malabi with sugar-free strawberry rose syrup combines coconut milk and water thickened with cornstarch to make a gentle, creamy pudding. The infusion of cardamom and vanilla drops accented by rose water gives the dessert a subtly aromatic taste. The pudding is cooked on the stove, stirred thoroughly to prevent lumps, and then chilled until set.
The strawberry rose syrup enhances the dish with its sweetness derived from ripe strawberries blended with stevia drops and rose water, contributing floral and fruity layers without added sugar. The toppings of shredded coconut, toasted chopped peanuts, and bright pomegranate arils add a pleasing contrast of texture and flavors, making each spoonful interesting.
This dessert can be prepared ahead and kept refrigerated for several hours or more, making it convenient for gatherings or a cooling treat. The sugar-free syrup allows enjoying the natural flavors without added sweetness from sugar, suited for those monitoring sugar intake.
Ingredients
Vegan malabi:
- 1 cup coconut milk or cream
- 1 cup water
- 6 Flavorall stevia drops coconut flavor, drops
- 2-3 vanilla extract drops
- ⅛ teaspoon ground cardamom
- 2 cornstarch dissolved in a little cold water (cornstarch should look like white syrup without any lumps, heaping tablespoons
- ½ teaspoon rose water
Sugar-free strawberry rose syrup:
- 1 cup strawberries trimmed and cut in halves, ripe
- 4-6 Flavorall stevia drops depending on the sweetness of your berries, you may want to use more or less stevia, strawberry flavor, drops
- ½ teaspoon rose water
Topping:
- coconut shredded
- peanut toasted, chopped
- pomegranate arils
Instructions
- In a medium saucepan, combine coconut milk/ cream with water. Set to heat on medium heat; when the liquid is hot to the touch, add cardamom, coconut Flavorall stevia drops and vanilla extract and stir.
- When liquid is boiling, lower heat gradually add in water-cornstarch mixture, constantly stirring. Stir for two minutes, taking care to avoid any lumps from forming.
- Immediately pour vegan malabi into small glasses or ice cream bowls. Let cool in refrigerator for at least one hour, and preferably several hours.
- Sugar-free strawberry rose syrup: in a blender, combine strawberries with stevia drops and rose water. Process until fully combined.
- To serve, top each glass of chilled vegan malabi with sugar-free strawberry rose syrup, and your choice of toppings.
User Reviews
Overall Rating
5
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