Coconut Malabi with Grapefruit Curd

Orange Blossom Syrup

1. Whisk together orange blossom water and sugar in a small saucepan, bring mixture to a simmer over medium-low heat and reduce until a thick syrup is formed. The texture should be thinner than honey.

Coconut Malabi

1. Whisk together the coconut milk and sugar in a medium pot and bring to a light boil over medium heat.
2. Separately, whisk together the corn starch and water then slowly pour into the boiling coconut milk, whisking continuously. Continue whisking the malabi until thick, around 5 minutes.
3. Remove the malabi from the stove and add a pinch of salt and the orange blossom syrup. If you only want a hint of orange blossom, you can add just a few tablespoons.
4. Spoon the malabi into individual cups and set aside to cool completely before placing in the refrigerator. The malabi will continue to set into a pudding consistency.

Grapefruit Curd

1. Whisk together the grapefruit juice and sugar in a small saucepan over low heat to dissolve the sugar. Remove the pan from the heat and cool slightly.
2. Whisk together the eggs and egg yolks then slowly add to the grapefruit juice mixture, whisking continuously or the eggs will curdle.
3. Cook the curd, whisking continuously, over low heat until thick and bubbly.
4. Pour the curd through a fine mesh sieve into a bowl or container and place a piece of plastic wrap directly on top of the surface of the curd. Then cover the container and refrigerate the curd until ready to use.

Assembly

1. Spoon some grapefruit curd on top of each cup of malabi then sprinkle with toasted shredded coconut and toasted unsalted pistachios.

1. Whisk together the grapefruit juice, honey, cointreau and lemon juice in a pot. Sprinkle with the gelatin powder and set aside for 15 minutes to bloom.
2. Heat the mixture over medium-low heat, whisking continuously for 4-5 minutes. Do not bring to a boil.
3. Pour the mixture through a fine mesh sieve into a 8×4 or 9×5 loaf pan (no need for parchment paper) and chill around 45 minutes, until firm.
4. Run a small offset spatula or knife around sides of pan to loosen the candy then gently peel away candy from bottom of the pan. Cut into small cubes or punch out into desired shapes with small cookie cutters. Once you cut the slices, they need to stay separate from each other or they will melt back together.

1. Whisk the water and sugar in a medium pot and bring to a simmer over medium-low heat. Whisk occasionally and make sure all sugar has dissolved.
2. Slice oranges thinly, discarding the edges. Add the oranges to the pot and simmer for at least 1 hour, until the peels are translucent. Make sure the water doesn’t come to a full boil or the oranges will begin to disintegrate.
3. Carefully remove the oranges with a slotted spoon and place on a wire cooling rack. Set the oranges aside to dry for at least 12 hours.
4. You can eat the oranges just like this or dip both sides in sugar. Store in an airtight container at room temperature for 3-4 days.