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!
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In a small bowl, mix the cornstarch with 0.25 cup of cold water until it dissolves completely.
In a medium saucepan over medium heat, bring the remaining water, coconut cream, sugar, rose water and vanilla to a simmer.
Lower the heat and add the dissolved cornstarch and cook for 5-7 minutes, stirring constantly, until the mixture begins to thicken.
Remove from the stove and pour into small serving dishes (preferably glassware). Allow it to cool for room temperature, cover with plastic wrap and move to the fridge for a minimum of 4 hours.
In a small saucepan over low heat, toss the almonds until golden (careful not to burn them). Remove from the stove and set aside.
Wipe the saucepan clean and use it to simmer the frozen berries with maple syrup for about 5 minutes over medium heat. Remove from the stove and set aside.
Pour about 2 tablespoons of berries (including the sauce) over each dessert, sprinkle with almonds and serve.