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Vegan malabi with sugar-free strawberry rose syrup
Vegan malabi with strawberry rose syrup & pomegranate arils is lighter in calories and flavour than the original. It's also gluten-free, paleo and diabetic friendly.
Ingredients
Vegan malabi:
- 1 cup coconut milk / cream
- 1 cup water
- 6 drops coconut Flavorall stevia drops
- 2-3 drops vanilla extract
- ⅛ teaspoon ground cardamom
- 2 heaping tablespoons cornstarch dissolved in a little cold water (cornstarch should look like white syrup without any lumps)
- ½ teaspoon rose water
Sugar-free strawberry rose syrup:
- 1 cup ripe strawberries trimmed and cut in halves
- 4-6 drops strawberry Flavorall stevia drops depending on the sweetness of your berries, you may want to use more or less stevia
- ½ teaspoon rose water
Topping:
- Shredded coconut
- Chopped peanuts toasted
- Pomegranate arils
Instructions
- In a medium saucepan, combine coconut milk/ cream with water. Set to heat on medium heat; when the liquid is hot to the touch, add cardamom, coconut Flavorall stevia drops and vanilla extract and stir.
- When liquid is boiling, lower heat gradually add in water-cornstarch mixture, constantly stirring. Stir for two minutes, taking care to avoid any lumps from forming.
- Immediately pour vegan malabi into small glasses or ice cream bowls. Let cool in refrigerator for at least one hour, and preferably several hours.
- Sugar-free strawberry rose syrup: in a blender, combine strawberries with stevia drops and rose water. Process until fully combined.
- To serve, top each glass of chilled vegan malabi with sugar-free strawberry rose syrup, and your choice of toppings.