Cooking for Passover # 3

Coconut Malabi with Redberries Syrup or Mango Coulis

6 servings (about 100-120 ml)

• 400 ml. (1 can) coconut milk
• 400 ml. (1 3/4 cup) water
• 100 grams (1/2 cup) sugar
• 60 grams (6 tbsp.) cornstarch
• 1-2 tsp. rosewater or to taste

• 1 tsp. coconut extract optional

For the redberries syrup:

• 150 grams frozen redberries thawed
• 2 tbsp. sugar

OR: For the Mango coulis:

• Fresh Mango peeled and sliced
• Fresh Orange juice 2-3 tbsp. Or more if needed

Instructions

• Malabi: in a medium saucepan heat coconut milk, sugar and water to simmering point.
• In a separate bowl, whisk cornstarch and water until smooth.
• Add cornstarch mixture into the pan while whisking and continue to cook (while mixing) until the mixture thickens. This should take about 1-2 minutes over medium-high heat.
• Remove from heat and add in rosewater and coconut extract.
• Fill the glasses and refrigerate until set.
• Berries: In a small bowl, mix berries and sugar and set aside for an hour or two, until the fruit sugar dissolves.
• Assemble the dessert: pour about 1-2 tablespoons of berries (including sauce) over each dessert
• If you choose the mango option: mix the mango, the orange juice in the blender, pour on top add some pomegranate and almond chips.

Recipe Notes

• You can use strawberries or cherries instead of berries.
• Keep well wrapped for up to 3-4 days in the refrigerator.