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Malabi Cream and Fruit Crumble

<em>Malabi</em> Cream and Fruit Crumble Related:   desserts & sweets, gluten-free, gluten-free option, Israel & Middle East, kid-friendly, pareve, Shavuot, vegan, vegetarian

Prep time: 15 minutes + 5–6 hours refrigeration

Cook time: 30 minutes

Yield: 12 servings

A pudding made of milk and/or cream and thickened with cornstarch, malabi is Turkish in origin, but is eaten throughout the Middle East, especially in Israel, where a version made with coconut and/or almond milk has become particularly popular as a vegan or pareve dessert. In Sephardic homes, it is often eaten on Shavuot because, according to the late Gil Marks, the holiday is known as the “Feast of Flowers” or “Feast of Roses,” and malabi is traditionally made with rosewater. Photo by Eitan Vaxman.


  • Malabi
  • 2 cups coconut milk or cream
  • 1¾ cups almond milk
  • 2 tablespoons natural cane sugar
  • ½ cup tapioca starch
  • 1 teaspoon vanilla extract
  • 1 teaspoon rosewater
  • Crumble
  • 1 cup spelt or gluten-free all-purpose flour
  • 1 cup almond meal/flour (finely ground almonds)
  • 1 cup pecans or walnuts, chopped
  • 1 cup coconut sugar
  • 1 cup natural cane sugar
  • 1 cup rolled oats (recommended, but not required)
  • ½ teaspoon cinnamon
  • 1 cup plus 2 tablespoons coconut oil, melted
  • Roasted Seasonal Fruit
  • 3 nectarines
  • 3 peaches
  • 2 pears
  • 2 tablespoons sugar-free fruit jam
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil, melted
  • ½ teaspoon vanilla extract


  • Malabi: Combine coconut milk, almond milk and sugar in a medium pot and heat over low heat for about 5 minutes. Mix the tapioca in a small glass with a little water until there are no lumps. Add the tapioca to the pot. Stir until the mixture thickens. Add the vanilla and rosewater and stir for another minute. Remove from heat. The mixture should be thick and creamy. Divide among small individual jars or bowls. Refrigerate for 5 to 6 hours, until firm.
  • Crumble: Preheat the oven to 350 degrees. Mix all ingredients except the oil in a bowl. Gradually add the oil, mixing until sandy in texture and crumbs form. Spread on a baking pan and bake for 15 minutes, or until golden brown.
  • Fruit: Preheat the oven to 400 degrees. Cut the fruit into quarters or cubes. Mix jam, maple syrup, oil and vanilla in a bowl. Add the fruit and stir. Transfer to a baking sheet and bake for about 15 minutes until slightly browned and soft. (You can also bake the fruit and crumble together: spread the fruit on the pan, sprinkle the crumble over it and bake for about 40 minutes at 400 degrees until golden).
  • To serve: Serve the malabi in individual dishes. Sprinkle the crumble on a serving plate and lay the roasted fruit on top and serve alongside it.
  • Recipe translated by Merav Levkowitz.

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