Malabi (milk custard with rose hip syrup)

Total time: 3hr 50m
Preparation Time: 20m

For 4 people


Corinne & Bettina - nom-nom

Nutritional Information

Contains 269 Kcal, 5g Protein, 45g Carbohydrates, 7g Fat


  • Pudding
  • 50 g cornflour
  • 5 tbsp milk, cold
  • 5 dl full-cream milk (or soya drink)
  • 4 tbsp sugar
  • 1.5 tbsp rose water (Coop Vitality pharmacies)
  • 0.25 tsp vanilla paste
  • 1 pinch salt
  • Syrup
  • 60 ml water
  • 60 g sugar
  • 0.5 cinnamon stick
  • 2 bags rose hip tea with hibiscus or 10 g of hibiscus flowers
  • To serve (with the topping)
  • 1 tbsp coconut flakes
  • Utensils
  • 4 ramekins (each approx. 1 ½ dl), rinsed with cold water

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  • Pudding

    Mix the cornflour with the milk to form a smooth paste. Bring the milk to the boil along with the sugar, rose water, vanilla and salt. Add the cornflour paste to the boiling milk, stirring constantly. Cook for a further 2 mins. Pour into the prepared ramekins, leave to cool, cover and chill for approx. 3 hrs.
  • Syrup

    Bring the water and sugar to the boil, simmer until the sugar has dissolved. Remove the pan from the heat, add the cinnamon stick and tea bags (or hibiscus flowers), cover and allow to steep for approx. 30 mins. Pour the syrup through a sieve, refrigerate until ready to serve.
  • To serve (with the topping)

    Drizzle the syrup over the puddings, sprinkle with the coconut flakes.
  • Tip:

    Instead of coconut flakes, the dessert can be topped with chopped nuts (peanuts, almonds, pistachios) or chopped dates.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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