In a medium saucepan, combine the milk, coconut milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Do not let it boil.

In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. This will help prevent lumps in your mixture.

Once the milk mixture is warm, gradually whisk in the cornstarch slurry. Continue to cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes.

Remove the saucepan from heat and stir in the rose water and a pinch of salt. Mix well to combine all the flavors.

Pour the mixture into individual serving cups or bowls. Allow it to cool slightly at room temperature, then refrigerate for at least 2 hours or until set.

Once the Malabi is set, garnish with chopped pistachios and fresh berries before serving.