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Coconut and Rose Mahalabia by Shelina Permalloo

Serves: 6Chef: Shelina PermallooCourse: DessertCategory: VeganMachine: MixerTotal time (min.): 25
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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.


To make the Mahalbia:

To make the Mahalbia:



  1. In the Kenwood mixing bowl, weigh the coconut milk, cornflour, and icing sugar
  2. 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
  3. Turn off and then pour in the vanilla bean paste and rose water
  4. Remove from the bowl and scrape clean and empty the contents into 6 pre-greased dariole moulds (can grease with some flavourless vegetable oil
  5. Allow the mahalabia to cool overnight
  6. 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.