Dairy-Free Kunafa
Indulge in the luxurious flavors of the Middle East with this irresistibly crispy and creamy Dairy-Free Kunafa. This vegan twist on the classic dessert is made with shredded kunafa dough, golden coconut oil, and a luscious coconut milk custard infused with aromatic orange blossom water. Sweetened with coconut sugar and finished with a fragrant syrup and a sprinkle of crushed pistachios, this recipe is a dream for those craving a dairy-free alternative that doesn't skimp on richness or flavor. Perfectly golden and delightfully textured, this kunafa is easy to prepare and ideal for impressing guests or treating yourself to a decadent plant-based dessert. Serve it warm or at room temperature and savor each heavenly bite!
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Ingredients
- 200 grams Kunafa dough
- 100 grams Coconut oil
- 400 ml Full-fat coconut milk
- 3 tablespoons Cornstarch
- 100 grams Coconut sugar
- 1 tablespoon Orange blossom water
- 1 tablespoon Lemon juice
- 100 ml Water
- 0.5 teaspoon Salt
- 50 grams Pistachios, crushed
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a baking dish with a bit of coconut oil.
Step 2
Shred the kunafa dough into small pieces with your hands or food processor, then mix it well with melted coconut oil. Set aside.
Step 3
In a pot, combine the full-fat coconut milk and coconut sugar. Heat over medium heat until the sugar dissolves completely.
Step 4
Mix the cornstarch with a little water until smooth, then add it to the pot while stirring continuously.
Step 5
Continue to cook, stirring constantly, until the mixture thickens into a custard-like consistency. Remove from heat and stir in the orange blossom water and a pinch of salt.
Step 6
Spread half of the prepared kunafa dough evenly over the bottom of the baking dish.
Step 7
Pour the coconut milk mixture over the dough, spreading it evenly.
Step 8
Cover with the remaining kunafa dough, pressing gently to even it out.
Step 9
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and crispy.
Step 10
Meanwhile, prepare the syrup by bringing water, coconut sugar, and lemon juice to boil in a saucepan until thickened slightly, about 5 minutes. Set aside to cool.
Step 11
Once the kunafa is baked, drizzle the syrup evenly over it while it's still hot.
Step 12
Let it cool slightly before garnishing with crushed pistachios.
Step 13
Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1014.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3301.9 |
| Total Fat 221.1g | 0% |
| Saturated Fat 171.3g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1646.2mg | 0% |
| Total Carbohydrate 310.6g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 121.5g | |
| Protein 40.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 166.3mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 1700.9mg | 0% |
Source of Calories