Ingredients
- 2 tablespoons unsalted butter
- 1½ cups kataifi pastry, chopped
- 6 tablespoons pistachio cream
- 1 tablespoon tahini (optional)
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
- 1 pound fresh strawberries, halved
- Chopped pistachios for garnish
Instructions
1. Melt the butter in a large skillet over medium heat. Add the chopped kataifi and cook, stirring constantly, until golden brown and crispy, about 10 minutes. Remove from heat and stir in the pistachio cream and tahini. Allow to cool for 10 minutes.
2. Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
3. In each of four 12-ounce dessert cups, add a layer of strawberry halves, followed by a drizzle of melted chocolate, and then a layer of the kataifi-pistachio mixture.
4. Repeat the layering process until the cups are filled, finishing with a drizzle of chocolate and a sprinkle of chopped pistachios on top.
5. Serve immediately or refrigerate for about 10 minutes to allow the chocolate to set.
Notes
For best results, ensure the kataifi is toasted to a golden brown for maximum crunch. The dessert can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Variations can include adding a layer of whipped cream or a splash of rose water to the pistachio mixture for added flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 30g
- Sodium: 60mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg