Passion Fruit Muhallebi

Name: Passion Fruit Muhallebi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2⅓ cups (550 ml) whole milk, divided: 2 cups (480 ml) to be warmed, 3 tablespoons (45 ml) kept cold for the cornstarch slurry; ⅓ cup (65 g) granulated sugar; ¼ teaspoon (½ g) ground cardamom (optional); 3 tablespoon (30 g) cornstarch; ½ cup (120 ml) passion fruit pulp, fresh or frozen; 1 tablespoon (14 g) unsalted butter; fine sea salt, to taste; ½ teaspoon (2½ ml) vanilla extract (optional); ⅓ cup (40 g) roasted salted pistachios, chopped (optional); 3 tablespoon (20 g) toasted unsweetened coconut flakes (optional); fresh passion fruit, seeds for garnish (optional)

From the MyKitchenBank Kitchen

Muhallebi is a silken milk pudding from the Middle Eastern tradition. This version marries it with passion fruit for a tropical twist, delicately thickened with cornstarch and infused with bright, tart-sweet fruit flavor. Serve chilled, topped with pistachios and toasted coconut.

Prep: 10 min
Cook: 20 min
Wait: 3 hr
Total: 3 hr 30 min
Makes: Makes 4 servings (1 cup each)

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Ingredients

4 servings

For the pudding
2⅓ cups (550 ml) whole milk, divided: 2 cups (480 ml) to be warmed, 3 tablespoons (45 ml) kept cold for the cornstarch slurry
⅓ cup (65 g) granulated sugar
¼ teaspoon (0.5 g) ground cardamom (optional)
3 tablespoon (30 g) cornstarch
½ cup (120 ml) passion fruit pulp, fresh or frozen
1 tablespoon (14 g) unsalted butter
fine sea salt, to taste
½ teaspoon (2.5 ml) vanilla extract (optional)
For topping (optional)
⅓ cup (40 g) roasted salted pistachios, chopped (optional)
3 tablespoon (20 g) toasted unsweetened coconut flakes (optional)
fresh passion fruit, seeds for garnish (optional)

Equipment (9)

Medium saucepan (2-quart / 2-liter)
Whisk
Wooden spoon or silicone spatula
Small bowl
Fine-mesh strainer (optional)
4 serving glasses or bowls (6–8 oz / 180–240 ml each)
Measuring spoons
Measuring cups
Plastic wrap

Steps

Before you start

Measure and prepare all ingredients before starting (mise en place)
Chill your serving glasses or bowls in the freezer for 15 minutes
Have a whisk and wooden spoon ready at the stovetop

1
Heat milk and sugar
- Pour 2 cups (480 ml) of the divided milk into a medium saucepan.
- Add the sugar and cardamom, if using.
- Heat over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges, about 5–7 minutes.
- Do not boil.
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Ready when: Small bubbles form around the edges and mixture steams
Tip: Watch closely; overheating can cause a skin to form on top of the milk.
2
Make cornstarch slurry
- While the milk heats, whisk together the cornstarch and the remaining 3 tablespoons (45 ml) of cold milk in a small bowl until completely smooth with no lumps.
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Ready when: No lumps visible; mixture is completely smooth
Tip: Use cold milk to prevent the cornstarch from cooking immediately when added to hot milk.
3
Thicken the pudding
- While whisking constantly, slowly pour the cornstarch slurry into the hot milk in a thin stream.
- Continue whisking for 1–2 minutes until well combined.
- Reduce heat to medium-low and cook, stirring frequently with a whisk or wooden spoon, for 8–10 minutes.
- The mixture should thicken gradually, coat the back of a spoon, and show gentle bubbles breaking the surface.
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Ready when: Mixture coats the back of a spoon and small bubbles break the surface
Tip: Stir often to prevent lumps and ensure even thickening throughout.
4
Finish the pudding
- Remove the saucepan from heat.
- Stir in the butter until melted and fully incorporated.
- Add the passion fruit pulp, sea salt, and vanilla extract (if using).
- Stir gently to combine.
- The mixture may look slightly curdled at first; this is normal.
- Continue stirring for 30 seconds until it smooths out.
- If you prefer a smooth pudding without passion fruit seeds, strain through a fine-mesh strainer now.
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Ready when: Butter is melted, passion fruit is evenly distributed, and mixture is smooth
Tip: Stir gently after adding passion fruit to avoid overworking the pudding.
5
Portion and chill
- Divide the pudding evenly among 4 chilled serving glasses or bowls, about ¾ to 1 cup each.
- Cover loosely with plastic wrap so condensation doesn't drip onto the pudding.
- Refrigerate for at least 3 hours, or until thoroughly chilled and set.
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Ready when: Pudding is thick and cold to the touch
Tip: You can prepare this up to 1 day ahead; cover tightly once chilled.
6
Serve with toppings
- Just before serving, top each pudding with about 2 tablespoons chopped pistachios and about 1 tablespoon toasted coconut flakes, if desired.
- Garnish with a few passion fruit seeds.
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Tip: Add toppings just before serving so nuts stay crisp.

Good to know

Tips

Passion fruit pulp varies in tartness; taste the finished pudding and add a bit more sugar if desired before chilling.
For the most authentic silken texture, use whole milk rather than low-fat milk; the fat contributes to the mouthfeel.
If the pudding seems thin after thickening, don't add more cornstarch—it will continue to set as it cools.
Toasted nuts keep best when stored separately and added just before serving.

Make ahead

Yes. Prepare through step 5 up to 1 day ahead. Top with nuts and seeds just before serving.

Storage & reheating

Room temperature: Not recommended; this is a chilled dessert. Refrigerator: Cover tightly with plastic wrap; keeps for up to 2 days. Freezer: Not recommended; the texture becomes grainy when frozen. To serve: Present directly from the refrigerator. If it seems too thick, let it sit at room temperature for 2–3 minutes before eating.

Substitutions

passion fruit pulp, fresh or frozen → Mango puree. Use fresh mango puree in the same amount for a different tropical flavor; adjust sugar to taste.
ground cardamom → Rose water or orange blossom water. Replace with ½ teaspoon rose water or ¼ teaspoon orange blossom water for a traditional Middle Eastern flavor.
whole milk → 1:1 mix of whole milk and heavy cream. Use equal parts milk and cream for a richer, more luxurious pudding.
cornstarch → Tapioca starch or potato starch. Use the same amount; cooking time may be slightly shorter.