Vegan mahalabi recipe + Degusta Box discount
*READ ON FOR £5 OFF YOUR FIRST DEGUSTA BOX* I came back from my wedding adventure in China to my monthly Degusta Box, full of another round of interesting eats. Amongst them was a carton of Koko Dairy Free Super milk alternative. Since it's getting hotter I decided to make a Middle Eastern-style chilled milk pudding with it – also known as mahalabi or muhallebi.
It's a little like a set custard or panna cotta: I made mine by thickening the coconut milk drink with cornflour, and flavoured it with a touch of rosewater.
Ready? Lets go.
Ingredients:
500ml Koko Dairy Free Super
3 slightly heaped tbsp cornflour
1 tbsp rosewater
70g caster sugar
To Decorate:
100ml rosewater boiled with 100g caster sugar for 3 minutes, then cooled, plus a little pink food colouring
Chopped pistachios
Method:
1. Pour the Koko in a saucepan. In a small bowl, dissolve the cornflour with the rosewater and a few tbsp of Koko taken from the pan, until runny. Pour this into the pan with the rest of the Koko and stir until well combined, and add the sugar.
2. Turn on the heat to medium and cook the mixture, stirring constantly, until you have a very thick custard.
3. Pour into four moulds, and allow to cool completely before chilling in the fridge for four hours or overnight.
4. When you're ready to serve, release the puddings from their moulds, drizzle with a little rose syrup and sprinkle with chopped pistachios.
Want a Degusta Box full of snacks all to yourself, with a different bunch of surprises each month? Get £5 off your first Degusta Box by entering my special code LTQV5 when you register.
Enjoy, and have fun!
It's a little like a set custard or panna cotta: I made mine by thickening the coconut milk drink with cornflour, and flavoured it with a touch of rosewater.
Ready? Lets go.
Ingredients:
500ml Koko Dairy Free Super
3 slightly heaped tbsp cornflour
1 tbsp rosewater
70g caster sugar
To Decorate:
100ml rosewater boiled with 100g caster sugar for 3 minutes, then cooled, plus a little pink food colouring
Chopped pistachios
Method:
1. Pour the Koko in a saucepan. In a small bowl, dissolve the cornflour with the rosewater and a few tbsp of Koko taken from the pan, until runny. Pour this into the pan with the rest of the Koko and stir until well combined, and add the sugar.
2. Turn on the heat to medium and cook the mixture, stirring constantly, until you have a very thick custard.
3. Pour into four moulds, and allow to cool completely before chilling in the fridge for four hours or overnight.
4. When you're ready to serve, release the puddings from their moulds, drizzle with a little rose syrup and sprinkle with chopped pistachios.
Want a Degusta Box full of snacks all to yourself, with a different bunch of surprises each month? Get £5 off your first Degusta Box by entering my special code LTQV5 when you register.
Enjoy, and have fun!
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