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Muhallebi – Coconut Pudding with Citrus Syrup and Fruit

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Ingredients

Adjust Servings:
citrus syrup:
1 Orange large
1 Lemon
100 g of Sugar white
100 ml of Water
pudding:
500 ml of Coconut milk
200 ml of Water
50 g of Corn starch
80 g of Sugar white
garnish:
Coconut flakes
Orange
Pomegranate
Pecan nuts

Muhallebi – Coconut Pudding with Citrus Syrup and Fruit

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 30 min
  • Serves 4
  • Medium

Ingredients

  • citrus syrup:

  • pudding:

  • garnish:

Directions

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Muhallebi is a Middle Eastern milk pudding with syrup, fruit, coconut flakes, and nuts. It resembles Italian panna cotta, but muhallebi uses cornstarch as a thickener. Classic muhellabi is made with cow’s milk, but its plant-based milk versions are becoming more popular. I recommend coconut milk – it works just great.

There’re no words to describe this dessert! It’s a light and sweetish coconut pudding topped with vibrantly orange citrus syrup, crunchy coconut flakes, red pomegranate seeds, nuts, and fresh orange…

It’s served cold which is just perfect for summer! 

Enjoy!

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Steps

1
Done

Citrus Syrup

You can make citrus syrup beforehand and keep it in the fridge.
Zest and squeeze 1 lemon and 1 orange. Strain the juice to get rid of any pulp. Add the zest to a pot together with 100 g sugar and 100 ml water. Bring it to a boil, then simmer for 10 min to a thin syrup. Add the juice, bring to a boil again, and simmer for another 15 min to a rich, thin, and vibrantly orange syrup.
Remove from heat and let cool down, then discard the zest. Keep in the fridge.

2
Done

For the pudding, combine the coconut milk and sugar in a pot and bring it to a boil. Meanwhile, combine cornstarch and 200 ml cold water.
Once the milk and sugar mixture comes to a boil, add the cornstarch to the pot. Whisk until the mixture starts to thicken. Keep whisking, letting it boil for about a minute.
Remove from the heat, and pour the muhallebi into ramekins, and cover the surface with plastic wrap. Allow it to cool at room temperature before placing in the fridge for 4 hours or overnight.

3
Done

Once the muhallebi has cooled, take it out, remove the plastic, and top with a 2-3 mm thick layer of the syrup. To serve, garnish with coconut flakes, fruit, and nuts.
Serve right away.
Enjoy!

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Banana & Cassava Pancakes
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Mushroom Cappuccino
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Banana & Cassava Pancakes
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Mushroom Cappuccino

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