2 13 1/2oz cans coconut milk
2/3 cup water
1/3 cup sugar
4 tablespoons cornstarch
2 teaspoons rose water
1 pound raspberries
1/4 cup sugar
2 tablespoons fresh lemon juice
Pomegranates, raspberries or strawberries
Pistachios, unsalted & shelled
Shake coconut milk well. Then open cans and pour contents into a medium pan.
Add 1/4 cup water.
Add sugar and stir well. Bring the mixture to a boil over medium heat.
In a bowl, mix cornstarch with the rose water & remaining 1/4 cup water till it forms a smooth paste.
Reduce heat and slowly pour cornstarch mixture into the coconut milk. Keep whisking until mixture is smooth.
Remove the pan from the heat and pour the malabi into small bowls, or a large serving bowl.
Cover tightly with plastic wrap & refrigerate overnight.
Place berries and sugar in a pan and cook over medium heat for 3 minutes.
Stir frequently until the berries appear jammy.
Remove from heat and stir in the lemon juice.
Let cool completely and store in an airtight jar in the refrigerator.
Spoon syrup over the malabi and garnish with coconut, pistachios and pomegranates.