Coconut & Rhubarb Malabi

By December 26, 2016 indulge, recipe series, recipes, sweet, vegan

A creamy coconut pudding perched on a sweet pistachio base and topped with a rosewater, vanilla and lemon roasted rhubarb. A beautiful blend of flavours that just really works. 


Recipe for Coconut Rhubarb Malabi by Anisa Sabet for The Macadames. 

A few months ago I went on a massive cookbook binge and bought a whole stack of cookbooks that I can’t even begin to make a dent in. I promised myself I would make a recipe from each a week and have pretty (much) stuck to that. Although I have tried many from each, I still have a long way to go, and I already have another binge of cookbooks on order. Eeeeep!

Today’s recipe is from Molly On The Range by Molly Yeh. Her cookbook is a delightful jumble of traditional, American and Jewish recipes, many with her own take. I absolutely love how many stories are captured on the pages, in between her Ex Boyfriend’s Meatless Balls and Becoming Schnitzel (check it out yo!). She is a musician both at heart and by craft, and took us along her journey from the suburbs of Chicago, to Juliard to where she currently resides, a Midwest sugar beet farm. I don’t often read cookbooks cover to cover, but this was an exception.

The recipe I am featuring today is a lovely combination of flavours; a sweet pistachio base, an ultra creamy coconut pudding and sticky roasted rhubarb, infused with vanilla and lemon.

I have only made a few slight changes to the recipe, by adding lemon juice to the rhubarb before roasting and topping the malabi’s with crushed pistachios and Persian fairyfloss, all of which are completely optional.

I hope you enjoy this recipe, and I highly suggest you go out and buy Molly On The Range, it’s as good as cookbooks get.


Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.












What you need:

  • Food processor
  • 8 little ramekins or jars
  • Small saucepan
  • Baking tray lined with baking paper
  • Medium bowl

Ingredients (makes 8):

For the base:

  • 1 cup pistachios, roasted
  • 1/4 cup sugar
  • Pinch salt
  • 3 tablespoons coconut oil, soft but doesn’t need to be melted

For the Malabi: 

  • 2 400ml cans full cream coconut milk
  • 6 tablespoons corn flour
  • 1 tablespoon vanilla bean paste or extract
  • 3/4 teaspoon coconut extract
  • 1/2 teaspoon rosewater
  • 1/2 teaspoon salt
  • 1/2 cup sugar

For the rhubarb: 

  • 750g rhubarb, chopped into 3cm pieces
  • 3/4 cup sugar
  • Zest of 1 lemon
  • Squeeze lemon juice
  • 1 tablespoon vanilla bean paste or extract
  • 1/8 teaspoon salt

To serve: 

  • Chopped pistachios
  • Persian fairy floss


1. To make the base: process the base ingredients in a food processor until well combined. Press into your ramekins or jars using a spoon to press down firmly.

2. To make the malabi: whisk together 1/2 cup coconut milk and cornflour until smooth. Stir through the vanilla, coconut extract, rosewater and salt. Bring the rest of the coconut milk to a simmer and add the sugar and mix until the sugar has dissolved. Add the cornflour mixture and cook for a few minutes until the malabi has thickened. Pour over the pistachio base and set aside.

3. To make the rhubarb: In the medium bowl, mix together the rhubarb ingredients, using your hands to toss the rhubarb to ensure it’s fully coated. Pour onto the prepared baking tray, cover with foil and pop into the oven for 20 minutes. Then uncover and cook for another 15 minutes. Set aside to cool in the fridge in an airtight container overnight.

4. To serve: top the malabi with rhubarb and syrup, add chopped pistachios and persian fairy floss. Eat immediately.  

Storage: malabi and rhubarb will keep in an airtight container in the fridge for up to 5 days.

Bon appétit!

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For another dessert recipe, try my cardamom, rhubarb and rosewater eton mess.

Cardamom, Rhubarb and Rosewater Eton Mess | Anisa Sabet | The Macadames-13-13

Or my rummy carrot cake.

Rummy Carrot Cake with Lemon Cream Cheese Frosting | Anisa Sabet | The Macadames-34-15

Anisa – The Macadames. xx

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