Malabi Recipe with Coconut Milk (Easy Dessert)

This malabi recipe with coconut milk is my go-to version of this classic Malabi Israeli dessert. It’s light, creamy, and the kind of dessert that perfectly complements whatever comes after a meal.

In this post, you’ll learn how to make both the malabi itself and the syrup, along with simple serving ideas. This easy malabi recipe is completely vegan, incredibly simple, and honestly one of the most delicious desserts I make. Everyone who tries it asks for the recipe.

If you love rose-flavored desserts, this is a must. It’s delicate, refreshing, and nothing like most desserts you’ve had before. You can make it ahead, keep it chilled, and serve it whenever you need something a little special.

Why You’ll Love This Malabi Recipe

• Light and refreshing dessert
• Naturally dairy-free and vegan
• Easy malabi recipe with simple ingredients
• Perfect make-ahead dessert
• Delicate rose flavor that feels special but not heavy

Watch How It’s Made

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Malabi Ingredients (Coconut Milk Version)

• 1 liter coconut milk
• 1 cup cold water
• 85g cornstarch
• 100g sugar
• 1 tsp rose water (or 3–4 drops concentrated rose water)

Rose Syrup Ingredients

• 1 cup sugar
• 1 cup water
• 1 tsp rose water (or 3–4 drops concentrated)
• Optional: red food coloring

How to Make Malabi

1. In a bowl, mix the cornstarch with the cold water until completely smooth and lump-free.
2. In a pot, heat the coconut milk and sugar over medium-low heat, stirring until the sugar dissolves.
3. Just before it starts to simmer, stir the cornstarch mixture again and slowly add it while whisking constantly.
4. Keep whisking quickly until the mixture thickens.
5. Once thick, continue cooking for another 30 seconds to remove any cornstarch taste.
6. Immediately pour into a serving dish or individual cups.
7. Cover directly with plastic wrap (touching the surface) to prevent a skin from forming.
8. Let cool to room temperature, then refrigerate for a few hours until fully set.

How to Make the Rose Syrup

1. In a small pot, combine sugar and water.
2. Heat and stir until the sugar dissolves.
3. Bring to a boil and cook for about 8 minutes, until slightly thickened.
4. Turn off the heat and add rose water and food coloring if using.
5. Let cool completely, then refrigerate.

Serving Suggestions

• Pour rose syrup over the chilled malabi
• Top with shredded coconut
• Add chopped nuts like pistachios or almonds
• Serve in individual cups or scoop from a larger dish
• Keep it simple or go all out — it works both ways

Tips for the Best Malabi

• Mix the cornstarch well – no lumps at all
• Whisk constantly when adding it to the pot
• Don’t overdo the rose water – it can taste soapy
• Cover with plastic wrap directly to prevent a skin
• Chill fully before serving for the best texture

FAQs

What is malabi?
Malabi is a Middle Eastern milk pudding, popular as an Israeli dessert, usually flavored with rose water.

Can I make malabi with coconut milk?
Yes, coconut milk works perfectly and makes this a vegan malabi recipe.

How long does malabi need to set?
At least 3–4 hours in the fridge, or overnight.

Can I make it ahead?
Yes, it’s actually best made ahead and chilled.

Why does my malabi have lumps?
The cornstarch wasn’t mixed well or wasn’t whisked fast enough when added.

More Middle Eastern Recipes to Try

• My Labneh recipe (learn how to make the perfect Middle Eastern labneh)
• Zhoug recipe (the best spicy herby spread)
• Middle Eastern spices 101
• How to make Baklava (a delicious Middle Eastern dessert)

This malabi recipe with coconut milk is one of those desserts that feels special but takes almost no effort.

Once you make it, you’ll see why it’s such a classic. Light, creamy, and perfect straight from the fridge, especially with that sweet rose syrup on top.