Recipe

Coconut Rabri

Creamy Coconut Rabri: A Delightful Fusion of Flavors

4.6 out of 5

Indulge in the rich and creamy flavors of Coconut Rabri, a delightful fusion dessert that combines the essence of Mexican Cajeta de Coco with the traditional flavors of Saraiki cuisine.

Dessert› Cajeta de coco

Cuisine of the Americas› North American cuisine› Mexican cuisine

Asian cuisine› Pakistani cuisine› Balochi cuisine› Punjabi cuisine› Saraiki cuisine

Preparation time

10 minutes

Cooking time

40 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Nut-free, Lactose-free (if using dairy-free condensed milk), Vegan (if using vegan condensed milk)

Allergens

Milk

Not suitable for

Dairy-free (unless using dairy-free condensed milk)

Ingredients

While the original Cajeta de Coco is a caramel-like sauce made from goat's milk, Coconut Rabri is a creamy dessert made with condensed milk and coconut. The flavors are adapted to suit the Saraiki cuisine, incorporating the use of cardamom and pistachios for a touch of local flair. We alse have the original recipe for Cajeta de coco, so you can check it out.

2 cups (470ml) condensed milk 2 cups (470ml) condensed milk
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
1 cup (100g) desiccated coconut 1 cup (100g) desiccated coconut
1 teaspoon cardamom powder 1 teaspoon cardamom powder
2 tablespoons crushed pistachios, for garnish 2 tablespoons crushed pistachios, for garnish

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 18g, 14g
Carbohydrates (total, sugars): 35g, 32g
Protein: 6g
Fiber: 2g
Salt: 0.2g

Preparation

1.
In a heavy-bottomed pan, combine the condensed milk, coconut milk, and desiccated coconut.
2.
Place the pan over medium heat and bring the mixture to a gentle boil, stirring continuously.
3.
Reduce the heat to low and simmer the mixture for about 30-40 minutes, stirring occasionally, until it thickens to a rabri-like consistency.
4.
Add the cardamom powder and mix well.
5.
Remove the pan from heat and let the Coconut Rabri cool to room temperature.
6.
Once cooled, refrigerate the rabri for at least 2 hours to allow it to set.
7.
Serve the Coconut Rabri chilled, garnished with crushed pistachios.

Treat your ingredients with care...

Coconut milk — Use full-fat coconut milk for a creamier texture.
Desiccated coconut — Ensure the desiccated coconut is unsweetened for the best results.
Cardamom powder — For enhanced flavor, grind whole cardamom pods to obtain fresh powder.

Tips & Tricks

For a twist, add a pinch of saffron strands to the rabri while simmering for a beautiful golden color and aromatic flavor.
Experiment with different garnishes such as shredded coconut or slivered almonds for added texture and visual appeal.
Adjust the sweetness by adding more or less condensed milk according to your preference.

Serving advice

Serve Coconut Rabri chilled in individual bowls or dessert glasses. For an elegant touch, garnish each serving with a sprinkle of crushed pistachios.

Presentation advice

To elevate the presentation, drizzle a little caramel sauce on top of the Coconut Rabri and garnish with a whole pistachio for an eye-catching finish.