Serves: 6
Prep time: 20 minutes
Ingredients
500g small Victorian Strawberries (pick small, evenly sized berries if you can).
Toasted coconut and pistachio layer:
2 cups shredded coconut
200g pistachio butter or cream
Chocolate layer:
150g dark chocolate (50%), chopped
1 tablespoon coconut oil
Pistachio layer:
½ cup pistachios, finely chopped
Method
Prepare the strawberries:
Wash, cut a V to hull, and halve the Victorian 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 Victorian 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 Victorian 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.
Notes:
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.