Dubai chocolate, the pistachio and crunchy kataifi one, turned into an easy spoon dessert. Underneath is a layer of natural fermented coconut that adds freshness and balances the sweetness of the pistachio and chocolate. Dairy-free.
Ingredients
- 300 g natural fermented coconut
- 100 g kataifi pastry
- 20 g coconut oil
- 150 g dairy-free pistachio cream
- 150 g dairy-free dark chocolate (at least 70%)
- 1 tablespoon agave syrup
- 2 tablespoons chopped pistachios
Method
- Snip the kataifi into 2 cm pieces with scissors.
- Heat the coconut oil in a frying pan over medium heat and toast the kataifi for 6 to 8 minutes, stirring, until golden and crisp.
- Tip it into a bowl, leave to cool for 5 minutes and mix with the pistachio cream.
- Mix the fermented coconut with the agave and divide between 4 small glasses.
- Top with the kataifi and pistachio mixture, smoothing it with a spoon.
- Melt the chocolate over a pan of simmering water or in the microwave in 30-second bursts, and pour it over.
- Sprinkle with the chopped pistachios and chill for 30 minutes, until the chocolate sets.
Time: 55 minutes · Serves 4
When you crack the chocolate with your spoon you should hear the kataifi crunch. For a drinkable version, serve the chocolate and pistachio with kefir-style fermented coconut.
You might also like our coconut, chocolate and banana pots. Find COCO by Angela at your nearest shop.