It’s funny how when I was a kid, I never would eat this coconut pudding (kiru boakiba). But when I made it recently, the smell and taste had me filled with nostalgia — certainly reminded me of home.
This kiru boakiba (coconut pudding) with a twist, was first presented to me by my friend Fathun. I absolutely loved it! The tart taste of the pomegranate went beautifully with the creamy coconut taste. It is sometimes hard to find out an exact recipe for Maldivian desserts but Fathun has worked it out and now I am sharing this with you so you can enjoy this foolproof recipe.
Fathun had used pomegranate molasses, but this being a Maldivian recipe, I have tried to make this as a Maldivian would make and made a pomegranate syrup instead. But if you can find a bottle of pomegranate molasses, use that instead of the pomegranate syrup.
I’ve made this recipe a few times now. The first time it worked like a charm, and I used the pomegranate molasses. I’ve experimented a few times from attempting to make my own pomegranate molasses, to just using the pure juice of the pomegranate, and now I’ve finally gotten it right. It took a couple of times to figure out how long to cook the mixture as well. There have been a couple of times when the mixture didn’t set.
When you’re making the pomegranate syrup, if you do end up reducing it too much and it becomes too sticky, just add a little bit of water and heat it till it comes to the right consistency. I have a short video of how to juice a pomegranate on my Instagram Story Highlights.
This pudding is perfect for an afternoon tea. It is also gluten free and vegen so all of your friends can enjoy it!
- Juice of 1 pomegranate (about 90ml)
- 1 tbsp sugar
- 600ml water
- 3 sticks cinnamon
- 15 cardamom pods (sides split)
- 3 pandan leaves
- 400ml coconut milk
- 6tbsp corn flour
- 1/2 cup sugar
- 2 tsp pomegranate syrup
- red food colouring
- To prepare the pomegranate syrup, place the pomegranate juice and sugar in a saucepan over medium heat until the sugar dissolves.
- Then reduce the heat to low and simmer for about 5 minutes till the mixture thickens. Keep an eye on the mixture while it’s on heat. If it thickens too much, it’ll harden. You should still be able to drizzle the mixture even when it thickens. Once it thickens, set aside till needed for the pudding. This can be made ahead as it will store in the fridge for about 3 days.
- To make the pudding, first prepare an 8cm cake tin by by greasing it with vegetable oil.
- Next place the water, cinnamon, cardamom and pandan leaves in a saucepan and bring to boil. Then reduce the heat and simmer for about 5-7 minutes or until the water is fragrant. Strain and set aside to cool completely.
- Pour the coconut milk in a clean saucepan and whisk in the sugar, corn flour and 450ml of the fragrant water.
- Cook the mixture at medium heat until mixture thickens. When it thickens and starts bubbling, reduce the heat to low and cook for further 1-2 minutes while stirring the mixture. Then remove from heat and pour about 2/3 of the mixture into the prepared cake tin.
- Next, working quickly, add the pomegranate syrup and food colouring to the remaining mixture and mix thoroughly. Dollop spoonfuls of pomegranate infused pudding on top of the plain mixture in the cake tin and use a skewer/knife tip to create a marble effect.
- Set for one hour in the fridge and serve cut into pieces.