This unique dessert combines tropical coconut, floral rose, and nutty pistachio into a creamy, layered parfait that looks as delightful as it tastes.
Ingredients (Serves 4)
Coconut Cream Layer:
- 1 cup full-fat coconut cream (chilled overnight)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Rose Jelly:
- 1 ½ cups water
- ½ cup granulated sugar
- 1 tbsp rose water
- 1 tbsp unflavored gelatin or 1 tsp agar-agar
- A drop of pink food coloring (optional)
Pistachio Crumble:
- ½ cup shelled pistachios (finely chopped)
- 3 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter (cold, cubed)
Garnishes:
- Edible rose petals
- Chopped pistachios
- Honey drizzle (optional)
Instructions
Step 1: Prepare the Rose Jelly
- In a saucepan, combine water and sugar. Heat over medium heat until sugar dissolves.
- Stir in rose water and a drop of pink food coloring if desired.
- Sprinkle gelatin or agar-agar over the liquid and whisk until completely dissolved.
- Pour the mixture into a shallow dish. Chill in the refrigerator for 1-2 hours or until firm. Once set, cut into small cubes.
Step 2: Make the Pistachio Crumble
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pistachios, flour, and sugar. Add butter and use your fingers to crumble the mixture until it resembles coarse sand.
- Spread on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until golden brown. Let cool completely.
Step 3: Whip the Coconut Cream
- Scoop the chilled coconut cream into a bowl (discard any liquid at the bottom).
- Beat with an electric mixer on high speed until fluffy. Add powdered sugar and vanilla extract, and continue beating until smooth.
Step 4: Assemble the Parfaits
- In clear dessert glasses or jars, layer the components:
- Start with a spoonful of pistachio crumble.
- Add a dollop of whipped coconut cream.
- Place a few cubes of rose jelly.
- Repeat the layers, ending with a swirl of coconut cream on top.
- Garnish with edible rose petals, chopped pistachios, and a drizzle of honey if desired.
Step 5: Chill and Serve
- Refrigerate for 15-30 minutes to set the layers slightly. Serve chilled.
This Coconut Rose Pistachio Parfait is a show-stopping dessert that’s perfect for special occasions or when you want to impress your guests with a creative treat.
