Creamy Egyptian Coconut and Date Mahalabia

In a medium saucepan, whisk together 3 1/2 cups of the whole milk, granulated sugar, and shredded unsweetened coconut over medium heat until the sugar dissolves and the mixture is warm, about 5 minutes.

In a small bowl, whisk the remaining 1/2 cup of whole milk with the cornstarch until smooth and no lumps remain.

Gradually pour the cornstarch mixture into the warm milk in the saucepan, whisking continuously to prevent lumps. Continue to cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 8-10 minutes.

Remove the saucepan from the heat and stir in the vanilla extract and finely chopped dates.

Pour the Mahalabia into individual serving bowls or ramekins.

Allow the Mahalabia to cool at room temperature for about 15 minutes, then cover and refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, garnish each bowl with slivered almonds.