Mahalabi

Ingredients:

1/4 cup cornstarch
1-1/2 cup cashew cream
1-1/2 cup evaporated coconut milk
1/2 cup sugar
a pinch of salt
1 teaspoon rosewater
1 teaspoon vanilla

In a saucepan combine cornstarch with a few tablespoons of the cashew cream and whisk until smooth. Gradually stir in remaining cashew cream, evaporated milk, sugar, and salt. Cook until mixture is thickened. Add more cashew cream if it's too thick and stir in rosewater and vanilla. Pour into ramekins and refrigerate.

To make raspberry puree, combine 1 cup of raspberry (or any fruit), 1 teaspoon honey, 1/2 teaspoon vanilla, and 1/2 tablespoon of water in a food processor and pulse until smooth. Smooth over the mahalabi and garnish with slivered toasted pistachios.