Kumquat Malabi (vegan) //

The past few weeks have been a whirlwind of changes, inspirations, and important events. While I’m grateful for every single minute of this sweet busy season, sometimes your body will finally force you to get some much needed rest. After months of prepping and planning, I hosted my first Off The Grid retreat last weekend in Joshua Tree, and I am boundlessly grateful for the group of women who showed up with no other expectations other than to unplug, connect, and reset intentions.

It’s amazing what can happen when we allow ourselves to internalize for too long (just me?!). The little things become massive. We create obstacles and “no’s” out of thin air. And while I designed the retreat with these ladies in mind, I underestimated just how much I would benefit from our time together. From sharing every meal together for 3 days to having sessions specifically cultivated as a safe space to share and workshop new ideas, it became instantly clear that living in community is so crucial for our overall wellbeing as artists and women.

I’m not going to lie, even with all of the work it took to host a retreat, the moment it was over, I found myself missing our time together immensely. And yes, to those who have asked on instagram…I will be announcing the next retreat VERY soon! 🙂

In the meantime, though, my body did a “forced shutdown” that happens frequently on my old Dell laptop. I woke up this morning feeling utterly rundown, sick, and had to practice what I’ve been preaching. I spent the entire day in bed with Troll — resting, drinking tea, and allowing myself the grace to reset. After all, I’m headed out of town again this Friday to Paso Robles to photograph a beautiful wedding!

Okay, okay — I know you guys are thinking, “End the rant and bring us the pudding!” Funnily enough, whenever I get sick, I start REALLY wanting to get in the kitchen. While I didn’t have the energy to do that today, it dawned on me that the next best thing is to share my food in recipe form…that way you guys get all of the yummy love with none of the gross germs!

It had been a couple years since I first made Malabi, which is originally a middle eastern milk pudding. I evolved my recipe just a touch to personalize it, but still left room for these unique traditional flavors to shine. I hope you love it.

What you need…

1 can of organic coconut milk

A pinch of sea salt

2-3 tbsp coconut sugar (to taste)

A dash of cinnamon (yes, I’m that person — I never measure cinnamon because it’s just that dashing to me)

1/2 tbsp pure vanilla extract

1/4 tsp rosewater

3 tbsp cornstarch

3-4 organic kumquats (you can substitute another fruit topping if you desire! I like to challenge myself and change it up based on what’s in season at my local farmers market, and the kumquats have a really great tart flavor to combat the sweetness of the pudding)

1/3 cup coconut flakes, unsweetened

What to do…

– Grab a bowl and empty half of your can of coconut milk into it. Add the cornstarch, vanilla extract and rosewater.

– In a pan over low-medium heat, whisk the rest of the coconut milk with the coconut sugar, cinnamon and sea salt. Whisk constantly.

– Add the cornstarch mix and continue whisking consistently until it thickens up.

– Pour your Malabi into 4 serving jars and let them chill covered overnight.

– Once you’re ready to devour this simple pudding, slice your kumquats and divide between the tops of the jars. Add some sprinkled coconut flakes, eat, and enjoy!

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