Malabi is a pudding dessert, which is very popular in Israel, with a texture often, resembles custard or flan, flavored with rosewater and served with a bright pink raspberry or pomegranate syrup. It’s said to be originates from Turkey originally. This is my veganized version of the traditional Malabi recipe without the dairy. Often garnished with chopped pistachios and shredded coconut too. For this recipe, we are using Grenadine syrup. Grenadine is a red syrup with a tart & sweet flavor, commonly used for non-alcoholic bar cocktails. I bought mine on Amazon. I would like to introduce this dessert and teach how to make it at one of my upcoming cooking classes. If pomegranate is not available or not in season you can use coconut and pistachios to garnish the pudding. I also did not have fresh pomegranate so I used frozen.

Health benefits of Pomegranate include:

  • Cancer prevention
  • Alzheimer’s disease protection
  • High antioxidants
  • Reduce chance of heart disease
  • High in vitamin C

Grenadine syrup

Print Recipe
Vegan Malabi - Israeli rosewater pudding with pomegranate
Vegan malabi pudding
Votes: 11
Rating: 4.09
You:
Rate this recipe!
Course Breakfast, Dessert
Cuisine Middle Eastern
Prep Time 5 Minutes
Cook Time 10 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
To garnish:
Course Breakfast, Dessert
Cuisine Middle Eastern
Prep Time 5 Minutes
Cook Time 10 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
To garnish:
Vegan malabi pudding
Votes: 11
Rating: 4.09
You:
Rate this recipe!
Instructions
  1. In a medium mixing bowl whisk together the sugar, corn starch and about 3 tablespoons of the almond milk. Mix in the rose water and set aside.
  2. Place the rest of the almond milk and the coconut milk in a saucepan and heat and stir, until the liquid starts to bubble and almost boiling.
  3. Slowly pour the hot liquid into the corn starch mixture, whisking constantly to combine and prevent any lumps. Transfer the mixture back into the saucepan and continue to heat.
  4. Bring to a simmer, whisking constantly, and cook for about 1 minute until the liquid thickens slightly into a pudding-like consistency.
  5. Pour into serving bowls or cups and allow to completely cool before covering with plastic wrap and transferring to the fridge to chill. Chill in the fridge for at least 1 hour.
  6. When ready to serve, pour about one tablespoon of grenadine over each pudding, and top with fresh pomegranate seeds or sprinkle with chopped pistachios, if desired. Enjoy!