Coconut Custard with Blueberry-Saffron Syrup

Coconut custard with blueberry-saffron syrup.

This silky coconut custard is inspired by the flavors of malabi (also known as muhallebi and mahalabia), a sweet milk pudding popular in the Middle East. Both dairy- and gluten-free, it’s incredibly easy to execute – 15 minutes and you’re finished – so there’s no reason not to indulge even on a weekday.

Coconut Custard with Blueberry-Saffron Syrup

Serves | 4 to 6 |

Blueberry-Saffron Syrup (Yields 1 cup)

  • ¼ cup sugar
  • ¼ cup blueberry jam
  • ¼ cup hot water
  • 1 Tbsp freshly squeezed lemon juice
  • 1 pinch saffron

Coconut Custard

  • 1 13.5-oz can coconut cream
  • 1 cup unsweetened coconut milk
  • ½ cup sugar
  • ¹⁄₃ cup cornstarch
  • ¼ cup water
  • toasted coconut or chopped pistachios, for garnish

| Preparation – Blueberry-Saffron Syrup | In a small saucepan, add all ingredients; set over low heat and whisk until sugar and jam have dissolved completely. Set aside to cool.

| Preparation – Coconut Custard | In a medium saucepan, combine coconut cream, coconut milk and sugar; set over medium high heat and stir until small bubbles start to form. In a small bowl, whisk together cornstarch and water to make a slurry. Slowly add slurry to pan; stir until mixture has thickened and coats the back of a spoon. Remove from heat and divide into ramekins or small jars. Cover each with plastic wrap; transfer to refrigerator until cold, 3 to 4 hours.

| To Serve | Remove custard from refrigerator; top with syrup and garnish of your choice. Enjoy.