Coconut Lime Malabi with Pomegranate Gel and Caramel Cashews

Refreshing and light, malabi is a chilled Middle Eastern dessert perfect for hot summer days. While the recipe might have seem complicated, all of the parts can be made ahead and then quickly assembled when ready to serve. This version is from our chef partner Katie Fair who is the Pastry Chef at Butcher & Bee in Nashville, and is a delightful gluten-free, vegan and kosher dessert (when plant-based pectin is used).

Pomegranate Gel:

1/2 cup sugar

3/4 tablespoon pectin

Pinch of salt

1 1/2 cups pomegranate juice

Caramel Cashews:

1 cup cashews

1/4 cup sugar

2 tablespoons water

Pinch of salt

Coconut Lime Malabi:

1 13 1/2-ounce can coconut milk

2 1/2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon vanilla

Zest of 3 limes

Crystallized ginger

Edible flowers, optional

For the pomegranate gel:

Whisk together the sugar, pectin and salt in a small bowl. Heat pomegranate juice in a small saucepan over medium heat just until steaming. Add the sugar mixture and whisk until sugar and pectin is dissolved. Bring juice to a boil and cook for 2 minutes. Remove from heat and place in refrigerator to set. Keep chilled until ready to serve.

For the cashews: 

Place cashews, sugar and water in a small saucepan and stir to combine. Set over medium heat and cook, stirring constantly, until the sugar melts, turns golden brown and coats the cashews. Immediately remove from heat and spread on a non-stick baking sheet or mat. Allow nuts to cool before breaking into chunks. Store in a lidded container until ready to serve.

For the malabi: 

Stir together coconut milk, sugar, salt, vanilla and lime zest in a small saucepan until sugar is dissolved. Set saucepan over medium heat and simmer until coconut milk is thick and will not drip off your spatula, stirring often. Pour into individual dishes and place in refrigerator to chill and set. Keep chilled until ready to serve.

To serve, top the malabi with small scoops of the pomegranate gel, and garnish with a few clusters of the caramel cashews, strips of crystallized ginger and edible flowers if desired.

(Photo credit – Mayter Scott)