Rhubarb & Strawberry Malabi

Treat yourself or someone you love with the perfect valentines dessert...silky, creamy and not too sweet.

Serves 6-8

30 Mins Prep

30 Mins Cooking

Forkin’ Moderate

Vegan & Gluten Free


Coconut Custard 

800ml Coconut Milk (15-20% fat)
100g Sugar
1 tsp. Vanilla Paste (or extract)
200ml Water
70g Cornflour 


300g Rhubarb, cut into 4cm sticks
100g Caster Sugar
2 Ribbons of Orange Peel
Juice of 1 Orange
8 Strawberries, sliced 


Coconut Custard 

  1. Combine the water and the cornflower, mix well to ensure the cornflour is fully dissolved. Leave to one side.
  2. Then, in a saucepan, pour the coconut milk and add the sugar and vanilla and bring to simmer.
  3. Next, pour the cornflour mixture slowly into the saucepan while mixing with a whisk. Turn down the heat, to low. The mixture will thicken very quickly, keep mixing for 1-2 minutes.
  4. Next, pour the mixture into a glass or your preferred serving bowl.
  5. Cover with cling film, while still hot, to avoid any crust forming. Cool down to room temp then transfer to the fridge and leave for at least 3 hours. 


  1. Preheat the oven to 150C. 
  2. In a small roasting dish, place the rhubarb, the sugar, orange peel and juice and mix. Cover with tin foil and place in the oven. 
  3. Cook for approx. 15minutes, until tender but not falling apart. 
  4. Remove from the oven and let the rhubarb cool. 
  5. Scatter the rhubarb, juice and strawberries on top of the Malabi and serve.