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
- 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.