Method:

1. In a medium bowl, whisk approximately 150g of milk with the cornstarch, rose water, and vanilla seeds until the cornstarch dissolves and set aside.
2. Bring remaining milk, cream, vanilla bean and xylitol to a simmer in a saucepan over medium heat, whisking constantly. Remove vanilla bean pod
3. Lower the heat, pour in the dissolved cornstarch mixture and cook 8-10 minutes, stirring constantly, until the mixture begins to thicken.
4. Remove from the stove and pour into serving dishes.
5. Cover with plastic wrap and allow cooling to room temperature before refrigeration for a minimum of 4 hours, but overnight is also fine.
6. While the malabi is setting, prepare the syrup by placing raspberries, pomegranate juice, rosewater and xylitol to a gently simmer in a small pot. Simmer until berries are collapsed and xylitol is dissolved. Strain solids, so only syrup remains, allow cooling before serving.
7. Serve topped with the chopped pistachios, coconut and syrup, if desired.

Health Notes:

• Gluten free
• Zero refined sugar
• Vegetarian
• Nut free, optional – do not serve with pistachios