Sahlab Pudding

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This warm Sahlab is better than cocoa on a cold day. Perfectly sweet, creamy, and topped with coconut and cinnamon. Just like mama used to make it.


Units Scale

6 cups Milk

3/4 cup Sugar

3/4 cup Cornstarch

3/4 cup Cold Milk

1/4 tsp Ground Mastic

Coconut Flakes

Ground Cinnamon


Mix the milk and sugar. Bring to a boil on low heat.

Dissolve the cornstarch in the 3/4 cup COLD milk. While whisking continuously, add the mixture to the boiled milk. Allow boiling for 3 minutes on a low simmer while whisking.

Using a mortar and pestle sprinkle a dash of sugar onto the mastic and grind it. This will keep it from getting gummy. Mix into the sahlab.

Pour into serving cups and top with desired toppings. We enjoy coconut and ground cinnamon. Enjoy!


This can be made ahead and eaten cold, or you can microwave it to reheat.