Fragrant Vegan Malabi Pudding

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Mar. 15, 2015

Fragrant Malabi Pudding is a decadent dessert with Mediterranean flair. It is very light and perfect after a heavy meal.


For orange topping
Oranges 2 , sliced and cut into quarters
Agave syrup 1/2 Cup (8 tbs)
Orange blossom water 3 Teaspoon (can be adjusted as per taste)
Himalayan pink salt 1/2 Teaspoon
Salted roasted pistachios 1/2 Cup (8 tbs)
For raspberry topping
Fresh raspberries 1 Cup (16 tbs)
Rose water 3 Teaspoon (can be adjusted as per taste)
Agave syrup/Maple syrup 4 Tablespoon
Malabi base
Coconut beverage 2 Cup (32 tbs) (not coconut milk)
Orange blossom water/Rose water 1 Tablespoon
Agar agar 1 1/2 Teaspoon
Agave syrup/Maple syrup 1/2 Cup (8 tbs)



1. For the orange topping: In a pan combine orange slices, agave nectar and a pinch of salt. Bring to a boil and allow the liquid to evaporate. Add orange blossom water, just before removing from the heat.

2. For Malabi Base: In a bowl, dilute agar agar with two tablespoons of coconut beverage. In a saucepan,add the remaining coconut beverage and pour diluted agar agar in it. Stir well to combine. Add in the rose water and agave nectar, gently bring it to a boil.

3. In a large dish, strain the malabi base and bring it to the room temperature. Refrigerate for about one hour.

4. Spread a layer of orange topping and crushed pistachios.


5. Slice and serve.


You can serve malabi pudding with raspbery topping as well. In a bowl, crush the raspberries while adding rose water to them. Add agave nectar and spread over malabi pudding

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8