Pairs well with Coconut and Pistachio No-Bake Dessert
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Coconut and Pistachio No-Bake Dessert
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A delicious and easy-to-prepare no-bake dessert featuring layers of coconut and pistachio with floral water flavorings, perfect for Ramadan or any special occasion.
00:00:00 total
Serves 8
medium
Decadent Dessert
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Ingredients
- unsweetened finely ground coconut - 1 cup (for lower layer)
- finely ground pistachios - 1 cup (for lower layer)
- fine sugar - 1/2 cup (for lower layer)
- honey - 1/2 cup (or syrup as substitute, for lower layer)
- orange blossom water (Mazaher) - 1 teaspoon (for flavoring lower layer)
- rose water (Ward) - 1 teaspoon (for flavoring lower layer)
- unsweetened finely ground coconut - 2 cups (for upper layer)
- fine sugar - 1/2 cup (for upper layer)
- ground mastic with sugar - 1/2 teaspoon for upper layer, 1 teaspoon for decoration (for upper layer and decoration)
- condensed milk - 1 cup (for upper layer)
- pistachio nuts - watch the video to see (for decoration)
- vegetable oil - watch the video to see (for greasing the mold)
Instructions
- Prepare the mold: Lightly grease a non-stick square mold with vegetable oil on the bottom and sides. Wipe excess oil from the bottom to prevent sticking.
- Make the lower layer: In a bowl, combine 1 cup finely ground unsweetened coconut, 1 cup finely ground pistachios, 1/2 cup fine sugar, and 1/2 cup honey. Add 1 teaspoon orange blossom water and 1 teaspoon rose water. Mix well by hand until a soft, homogeneous dough forms that can be shaped.
- Form the lower layer in the mold: Spread the dough evenly in the greased mold using your hands or a tool to smooth and press it firmly and evenly over the entire bottom. Cover and refrigerate for about 2 hours.
- Prepare the upper layer: In another bowl, mix 2 cups finely ground unsweetened coconut, 1/2 cup fine sugar, 1/2 teaspoon ground mastic with sugar, and 1 cup condensed milk. Stir with a spoon until the mixture thickens and becomes consistent.
- Add the upper layer: Spread the coconut mixture evenly over the chilled pistachio layer in the mold.
- Chill overnight: Cover the mold with foil and refrigerate the dessert overnight (about 8-12 hours) to allow the coconut to solidify and the dessert to set.
- Decorate and cut: Before serving, optionally smooth the surface with a flat heavy tool covered with butter paper. Prepare a sugar mixture by mixing 1 tablespoon fine sugar and 1 teaspoon ground mastic with sugar. Sprinkle this mixture evenly over the surface using a brush or sprinkler. Decorate with pistachio nuts scattered evenly. Cut into neat squares and serve.
