Malabi is an amazing, delicious Middle Eastern dessert that is popular in Israel. I used to go a little cafe with a few wooden tables near Shouk Hacarmel in Tel Aviv for vegan malabi (not sure if the place served anything else besides vegan malabi and coffee. Its malabi was so good that it could perhaps get by with just serving it). It came in a little glass jar topped with a dollop of jam and was a perfect small sweet treat.

Vegan Malabi with Roasted Fruit Infused with Orange Blossom Water

Malabi recipe adapted from Leah Koenig’s on My Jewish Learning

Ingredients

Malabi
1/3 cup sugar
1/2 tsp vanilla extract
2.5 cups unsweetened coconut milk (not in a can but tetra pak)
1.5 cups coconut cream
1/2 cup cornstarch
optional: one capful rosewater or orange blossom water

Fruit:
1 pomegranate, seeded
1 small orange chopped into small pieces
1 apple cut into slices
1 persimmon cut into slices
optional: one capful rosewater or orange blossom water
optional: 1 tsp sesame seeds

Preparation

1. In a medium bowl, mix one cup of milk with the cornstarch, optional orange blossom water and vanilla until the cornstarch dissolves; set aside.
2. Bring cream, remaining milk and sugar to a simmer in a saucepan over medium heat, stirring constantly.
3. Lower the heat, pour in the dissolved cornstarch mixture and cook 8-10 minutes, stirring constantly, until the mixture begins to thicken.
4. Remove from the stove and pour into serving dishes or one large bowl. Cover and allow to cool to room temperature; then refrigerate for at least 4 hours. 

Fruit:

1. Pre-heat oven to 400 degrees. Roast persimmons and apple slices at 400 for 15 minutes on parchment paper lined tray. When done, remove from oven to let cool.
2. Slice into smaller pieces when cooler and add pomegranate seeds and orange blossom water.
3. Put on top of the malabi. Optional to sprinkle with sesame seeds. I like the black sesame seeds for the color contrast.

B’tayavon!