Layered Muhallabia with Coconut Milk and Mango Recipe

Layered Muhallabia with Coconut Milk and Mango

Mai Fouad, founder of “Mai Kitchen” created for us an untraditional recipe for the famous tradition muhallabia dessert. It is an easy and delicious pudding, with mouth watering layers of mango and coconut milk muhallabia. It gives you the chance to introduce fresh fruits to your family!

Preparation Time: 10 minutes approximately
Cooking Time: 20 minutes approximately
Serves: 8 persons

All you need

For Coconut Milk Muhallabia:

2 cups milk prepared from al alali Full Cream Milk Powder
2 cups coconut milk
1/2 cup sugar
4 tbsps al alali Corn Flour
1 tsp al alali Vanilla Powder
1 tbsp water

For Mango Muhallabia:

4 ripened mango
1 tbsp al alali Corn Flour
1 tbsp sugar
1 tsp warm water

For Garnishing:

1/2 cup coconut desiccated
Ground pistachio

Directions

Coconut Milk Muhallabia:

• Add sugar to milk prepared from al alali Full Cream Milk Powder, then heat with coconut milk on low heat. Stir constantly
• Dissolve al alali Corn Flour in 1 tbsp cold water, then add to milk. Add al alali Vanilla Powder, and cook on low heat while stirring constantly until mixture becomes thick, set aside
• In serving glasses, pour mixture putting up-to middle of the glass. Refrigerate to cool

Mango Muhallabia:

• Peel mango and cut it into small pieces, add sugar and mango juice, then mash with a fork
• Heat mango mixture. Dissolve al alali Corn Flour in 1 tbsp cold water, then add to mango with constant stirring, until mixture becomes thick. Set aside
• Place mango muhallabia on top of the prepared coconut muhallabia, refrigerate until layers set

Garnish:

• Roast coconut on low heat for 3 minutes or until golden color, then garnish muhallabia together with pistachio
• Serve and enjoy!

Source: alalali

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