Coconut Milk Malabi Recipe
israeli milk pudding, lavender shortbread cookie, blueberry compote
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Ingredients
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Coconut Milk Malabi
Lavender Shortbread Cookies
Blueberry Compote
Method
Coconut Milk Malabi
- 1
Prepare the Mixture
In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, rose water, vanilla extract, and a pinch of salt until smooth.
- 2
Cook the Malabi
Place the saucepan over medium heat. Stir continuously until the mixture thickens and starts to boil, about 5-7 minutes.
- 3
Set the Pudding
Once thickened, remove from heat and pour the mixture into serving cups or ramekins. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until set.
Lavender Shortbread Cookies
- 4
Prepare the Dough
In a mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy. Add vanilla extract and lavender, mixing until combined.
- 5
Add Flour and Salt
Gradually add the all-purpose flour and a pinch of salt to the butter mixture. Mix until a dough forms.
- 6
Shape and Chill
Form the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 7
Bake the Cookies
Preheat the oven to 180°C (350°F). Slice the chilled dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until lightly golden.
Blueberry Compote
- 8
Cook the Blueberries
In a small saucepan, combine the fresh blueberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 10-15 minutes.
- 9
Cool and Serve
Remove from heat and let the compote cool. Serve over the chilled coconut milk malabi for a delightful dessert.
