Servings: 3
- Small pot
- Small saucepan
INGREDIENTS
- 830 milliliters milk / oat milk
- 80 grams sugar / monk fruit sweetener
- 85 grams butter / coconut butter or any other vegan butter you prefer
- 85 grams flour / almond flour / coconut flour or all purpose gluten free flour
- 3 tablespoons rose water
Malabi sauce:
- 50 grams sugar / monk fruit sweetener
- 100 grams water
- 2 drops natural red food coloring / 1 teaspoon raspberry juice
- 1 teaspoon rose water
Toppings:
- Toasted coconut flakes
- Salted or unsalted roasted pistachios, crushed
INSTRUCTIONS
- In a saucepan, heat the milk and sugar until it boils. Meanwhile, in a small saucepan, melt the butter completely, then add all the flour and stir until smooth. Add the flour mixture to the boiling milk, along with the rose water, and stir until thickened, which should take about 7 minutes over medium heat. Pour into cups. Let it cool while you prepare the sauce.
- For the sauce, combine all the ingredients in a small saucepan and refrigerate. Serve the malabi with toasted coconut flakes and roasted pistachios on top.