Have you ever wondered how it feels, to bite into a cloud? This vegan take off on the Arabic classic dessert gives a clue. Malabi is a milky cream with a distinct rose scent, popular all over the Israel-Palestine-Syria area. It’s sweet enchanting flavor can easily make one forget all the tension around and indulge the moment.
Originally, t is made of some starch and cream. I replaced the cream in fatty coconut milk (17%) and the starch in tapioca flour, that might hardens less, but yields this lovely mellow, cloud like, outcome.
Ingredients (6 servings):
8 spoons tapioca flour
500 ml full-fat coconut milk
5 spoons of rice/agave/maple syrup
5 spoons of rose water
Dissolve the tapioca in a bit of the liquid. start warming the rest in a double boiler (bain-marie), add the flavorings and stir constantly. While doing that, start slowly adding the tapioca mix, while stirring constantly. Slowly the batter will become thicker. Once it is stable, a bit before the mixture is boiling, take off the cooker and transfer to small dishes, let cool and then refrigerate for a couple of hours before serving.
Top with nuts, coconut, date syrup and your favorite fruits (I used raspberries and guavas). Enjoy!