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Vegan malabi with sugar-free strawberry rose syrup

Vegan malabi with strawberry rose syrup & pomegranate arils is lighter in calories and flavour than the original. It's also gluten-free, paleo and diabetic friendly.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Course: Dessert , Snacks
Cuisine: Middle Eastern , Israeli

Ingredients

Vegan malabi:
  • 1 cup coconut milk / cream
  • 1 cup water
  • 6 drops coconut Flavorall stevia drops
  • 2-3 drops vanilla extract
  • ⅛ teaspoon ground cardamom
  • 2 heaping tablespoons cornstarch dissolved in a little cold water (cornstarch should look like white syrup without any lumps)
  • ½ teaspoon rose water
Sugar-free strawberry rose syrup:
  • 1 cup ripe strawberries trimmed and cut in halves
  • 4-6 drops strawberry Flavorall stevia drops depending on the sweetness of your berries, you may want to use more or less stevia
  • ½ teaspoon rose water
Topping:
  • shredded coconut
  • chopped peanuts toasted
  • pomegranate arils

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Immediately pour vegan malabi into small glasses or ice cream bowls. Let cool in refrigerator for at least one hour, and preferably several hours.
  4. Sugar-free strawberry rose syrup: in a blender, combine strawberries with stevia drops and rose water. Process until fully combined.
  5. To serve, top each glass of chilled vegan malabi with sugar-free strawberry rose syrup, and your choice of toppings.