Page 97 - Vegan Food & Living (February 2020)

Malabi – cardamom, rose

and pistachio custard

By Niki Webster
Serves 4 | Prep 10 mins plus chilling | Cook 5 mins | Calories 271 (per serving)
500ml (2 cups) almond or drinking 1 Put all the ingredients except the 4 Strain the mixture through a sieve
coconut milk cornflour and pistachios in a saucepan into a large bowl to remove the
2
150g ( ⁄3 cup) coconut cream over a medium heat and stir to cardamom seeds and any lumps. Now
combine. Simmer for 2-3 minutes, pour the creamy mix into four glasses.
2 tsp vanilla extract
stirring continuously. Allow to cool a little, then pop in the
20 cardamom pods, lightly crushed and
2 Add the cornflour to a small bowl refrigerator overnight to set.
husks removed
along with 2 tbsp water to form a 5 Serve topped with the crushed
1 tsp rose water smooth paste, making sure that there pistachios.
4 tbsp maple syrup are no lumps.

3 tbsp cornflour 3 Now add the cornflour mix to the
4 tbsp crushed pistachios, to serve pan, turn up the heat to medium-high
and stir continuously to avoid lumps
forming. Bring the mixture briefly to
the boil, then reduce the heat to low.
Continue to stir until thickened, then
remove from the heat.
10.4g 6.2g 0.13g 31.8g 2.7g
Total fat Saturates Salt Sugar Protein

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