Coconut Rose Malabi

Recipe by
Monday Morning Cooking Club

We love this do-ahead, dairy-free dessert. This recipe is adapted by Monday Morning Cooking Club thanks to Ronit Robbaz from Byron Bay’s Open Table Catering. The recipe appears in MMCC’s most recent book ‘It’s Always About the Food’. Learn more about them at photo credit Alan Benson Photographer. 




  • Malabi

  • 4 cups Simon Johnson coconut cream, You will need 2 cans
  • 1 tbsp Mymoune Rose Water
  • 1 cup coconut sugar
  • ½ cup cornflour (cornstarch)
  • To serve

  • 1 cup water
  • 1 cup coconut sugar
  • ½ pomegranate, seeded
  • ¾ cup shaved coconut
  • 1 tbsp coconut oil



  1. Start this recipe at least four hours ahead.
  2. To make the malabi, in a large saucepan over medium heat, add the coconut cream, rose water and sugar and stir until it just starts to boil.
  3. Remove from the heat. Place the cornflour in a heat proof bowl. Ladle 1 cup of the cream mixture into the cornflour and whisk until smooth. Return this mixture to the pan, whisking continuously to avoid lumps, then stir over a low heat , until thickened, about 5 minutes. The mixture should coat the back of a spoon.
  4. Pour into individual glasses or ramekins. Refrigerate for at least 4 hours before serving.
  5. To Serve

  6. To make the syrup, place the water and sugar in a small saucepan and cook until it becomes syrupy, about 10 minutes. Set aside to cool. Stir in half the pomegranate seeds.
  7. Place the shaved coconut in a hot pan over medium heat and add the coconut oil. Quickly saute until the coconut is golden brown. Set aside.
  8. Just before serving, spoon the pomegranate syrup on top of the malabi and top with the toasted coconut. Sprinkle with pomegranate seeds.
  9. Serves 6

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