Muhallebi – Coconut Pudding with Citrus Syrup and Fruit

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.

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.

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!