The stewed berries can be replaced with any seasonal fruit – chopped pineapple, passion fruit pulp, mango purée or chopped kiwi all taste delicious with coconut
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 7 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 385 |
| Fat | 27.6g |
| Saturates | 24.2g |
| Protein | 3.4g |
| Carbs | 35.2g |
| Sugars | 25.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the coconut milk and 60g of the sugar in a saucepan and heat until just below boiling point.
Mix the corn flour and water in a separate bowl until smooth, then stir into the hot milk mixture. Bring to the boil and cook, stirring constantly until thickened. Simmer for 2 minutes.
Remove from the heat and stir in the rose water. Divide between 4 small bowls and refrigerate until set.
Place the berries (strawberries, raspberries, blueberries, blackberries) and remaining caster sugar in a small saucepan and simmer for 3-5 minutes until softened. Refrigerate until cold.
Serve the malabi with the stewed berries.
