As I have been traveling for the past few months and make do with whatever kitchen appliances were available, I wanted to come up with a simple yet festive dessert.

Passover (Pesach) is one of the major Jewish holidays and I like to impress my guests or hosts, regardless of where I am in the world.

When cooking for Passover, the main challenge is the fact that everything has to be gluten-free, or more precisely, it is not allowed to use leavening agents (and if you’re reading these lines, it probably means that it has to be plant-based as well). To be on the safe side I prefer to make gluten-free dessert this time a year.

Malabi is a great solution! This very popular custard like Arabic/Israeli dessert, that is traditionally made with heavy cream, and topped with pink rose water, coconut flakes and peanuts. It’s naturally GF and served in small glasses, which makes it just perfect for a dinner party.

This vegan version is coconut-cream based and, in my opinion, it is even better than the original recipe!