Coconut and Pomegranate Pudding (Kiru Boakiba)

Coconut and Pomegranate Pudding (Kiru Boakiba)

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.

Coconut and Pomegranate Pudding (Kiru Boakiba)

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!

Coconut and Pomegranate Pudding (Kiru Boakiba)


Pomegranate Syrup:

  • 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.

Dark Chocolate and Kanamadhu Cake recipe

Dark Chocolate and Kanamdhu Cake

This cake is purely chocolate and kanamadhu (sea-almond). It is rich, fudgy and you want to keep going back for one more slice. The ground kanamadhu gives it a nice crunch and the cake is perfect to practice some of your baking skills.

Being the perfect combination of kanamadhu and chocolate, this cake will please even the pickiest of eaters. I know a few people who don’t like the original kanamadhu cake (blasphemy, I know, because who doesn’t like kanamadhu cake?!), but they loved this cake. My husband had always claimed he didn’t like kanamadhu or the kanamadhu cake I baked but when I made this cake, I had to fight for leftovers.


Food in Thailand


This was my first time visiting Thailand and I was very keen to check out the café culture there. While I knew I would be eating tasty Thai food, I also wanted to hunt down some local cafés and try some local food I haven’t had before.

I mostly researched and looked up cafés in Bangkok, but stumbled upon cafés in smaller places as well like Phuket and Samed Island. Google was a big help in finding cool ones like Bilbo’s café. Instagram was also very helpful, and as always, recommendations from friends and family too.


Pistachio and Almond Cake with Pomegranate Cream Cheese Icing

Pistachio and almond and cake with pomegranate cream cheese icing

We are very close to the end of summer. At the moment, it is pomegranate season here and I enjoy seeing the pomegranate trees with the fruit starting to ripen, on my morning runs. I have never really associated pomegranates with summer, but I think I will make use of pomegranates more next summer, now I know when to expect it.

Pistachios and pomegranate have recently become one of my favourite flavour pairings. Not only just in taste, I am loving the colour combo of the green with pink too. This cake has a very pudding-like texture due to the high content of ground nuts and because of it being baked in a water bath. It is dense, but moist, and the cream cheese compliments the cake perfectly. This can also be made gluten-free quite easily by substituting the self-raising flour with gluten-free self-raising flour.


Kanamadhu Cake recipe

Kanamadhu cake 4

The Kanamadhu Cake has all sorts of ties to the Maldives. One of the reasons being, I can’t get kanamdhu anywhere else. Kanamadhu, also known as Sea Almond, is a nut I have only seen in the Maldives, and definitely not in Australia. I am forever thankful that the Australian Quarantine lets me have these kanamadhu instead of confiscating it. I have seen kanamadhu being called Indian Almonds as well, but not quite sure if this is accurate.


Coffee Caramel Pudding

Coffee Caramel Pudding
Coffee Caramel Pudding

If you ask my 10-year-old self what my favourite dessert was, I would’ve probably said the Caramel Pudding my mum or grandma made. I love the burnt caramel and the smooth pudding! I also thought it was the hardest dessert to make. I remember my grandma steaming the pudding, and she would fill a large pot with some water, and then put a cake tin or pot inside, making sure the water only came up to it’s sides and then place the pudding on top of the small pot inside. I also felt like she steamed the pudding for ages (but for the 10-year-old me, probably even 40 minutes seemed like hours). The whole process of steaming aside, even burning the sugar to make the caramel seemed like a mean feat!


Choux Party

Profiteroles and tea cups

Choux Pastry is a pastry that I love to make. I love how methodical and easy it is to mix, and love watching it rise in the oven. It was almost 2 years ago when I first attempted making this pastry (and you can check my blog post about it here) and since then, I have always found a sense of comfort while making this.

When I was younger, my favourite thing to eat were eclairs. My aunt made them and at that time, I watched her make it and ate with awe. I only got eclairs at special occasions and it was always such a wonderful and rare treat for me.