Shelina cooks

Coconut and Rose Mahalabia

Coconut and Rose Mahalabia
Preparation time:
5 minutes
Cooking time:
20 minutes
Serves:
6

Shelina is serving up a totally scrumptious coconut and rose mahalabia that is so simple to make, and even easier to eat. This ancient middle eastern milk pudding is made with coconut milk and corn-starch that’s cooked to form a custard. This light and creamy dish is similar to pannacotta but is traditionally served in small bowls and garnished with earthy pistachios and edible rose petals.

  • Ingredients

    To make the Mahalbia:
    • 1-litre coconut milk
    • 75g cornflour/cornstarch
    • 3 tbsp rose water (not rose extract or rose essence)
    • 75g icing sugar sifted
    • 1 Tsp vanilla bean paste
    To make the Mahalbia:
    • Pistachios
    • Edible rose petals
    • 1lt Light Rapeseed oil for rolling and for deep frying
  • Method

    To make the Mahalbia:
    • In the Kenwood mixing bowl, weigh the coconut milk, cornflour, and icing sugar
    • Attach the scraper attachment and set to 7 for 20minutes and allow the warming bowl to do its work on the ingredients as you want the mixture to become thick like a custard
    • Turn off and then pour in the vanilla bean paste and rose water
    • Remove from the bowl and scrape clean and empty the contents into 6 pre-greased dariole moulds (can grease with some flavourless vegetable oil
    • Allow the mahalabia to cool overnight
    • Turn the moulds upside down onto a small serving plate and tap the top of the moulds gently to release the mahalabia and decorate with rose petals and pistachios.

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