The viral Dubai Strawberry dish is traditionally made with Katafi pastry, which is a very finely sliced filo pastry. We have used shredded coconut and toasted in a pan, which is a less sweet, cheaper, no fuss version. You can use pistachio butter instead of pistachio cream. The latter is very sweet with the addition of white chocolate. Our toasted coconut version is so delicious and great for our gluten free mates too.
Prep : 20 minutes
Serves : 6
Ingredients :
- 500g small Strawberries (pick small, evenly sized berries if you can)
- 2 cups shredded coconut
- 200g pistachio butter or cream
- 150g dark chocolate (50%), chopped
- 1 tbsp coconut oil
- ½ cup pistachios, finely chopped
Method :
- Prepare the strawberries:
Wash, cut a V to hull, and halve the Strawberries so they resemble a heart shape.
Place on paper towel to dry off.
Toast the coconut:
Place shredded coconut in a dry frying pan over medium heat.
Stir for 3-4 minutes until golden and fragrant stirring all the time. Add pistachio butter or cream and stir, then leave to cool. - Melt the chocolate:
Place chocolate and coconut oil in a heatproof bowl. Microwave in 30-second bursts, stirring each time, until smooth. - Assembly:
Spoon two tablespoons of pistachio and coconut crunch into the base of 6 glass tumblers. Then add a generous layer of Strawberry hearts, (seeds side out). Sprinkle over a teaspoon of chopped pistachios. Drizzle with two tablespoons of the melted chocolate. Then add another layer of Strawberries and chocolate – when the tumblers are ¾ full, finish with extra pistachios.
Serve straight away or chill briefly to set the chocolate a little.
This recipe by A Better Choice !
Shop for your ingredients in-store or online.
