Malabi (Israeli milk pudding)

Instructions

1. Place 125 ml (½ cup) of the coconut milk in a small bowl with the cornflour and rosewater and whisk until smooth. Set aside.
2. Place the remaining coconut milk and the sugar in a saucepan over medium - high heat. Stir until the sugar dissolves. When bubbles begin to break the surface, reduce the heat to low. Pour some of the hot liquid into the cornflour mixture to even the temperature between the two mixes.  Stir the cornflour mixture until smooth, then add it back to the saucepan and stir to combine well. Cook over low heat, whisking continuously, for 5 -7 minutes or until it thickens enough to coat the back of the spoon.
3. Pour the malabi into 6 - 8 serving dishes. Allow to cool slightly, cover with plastic wrap, and refrigerate for at least 3 hours (the pudding will firm up as it cools).
4. Meanwhile, for the raspberry rose syrup, place the sugar, jam and 60 ml (¼ cup) water in a small saucepan and stir to combine. Stir over medium-high heat until the sugar has dissolved and the mixture is smooth. Remove from the heat, stir in the rosewater, then transfer to a small bowl and refrigerate until ready to serve. 
5. To serve, spoon some of the cold syrup over the set pudding, top with the crushed pistachios, shredded coconut, pomegranate and shaved halva.