Rose Greek Yogurt Dessert Recipe with Pista & Coconut
This Rose Greek Yogurt Dessert with Pista & Coconut is a fusion dessert that promises a delicate balance of flavors, offering a refreshing and indulgent treat perfect for any occasion. The creamy richness of Greek yogurt, infused with the aromatic essence of rose water, harmonizes beautifully with the crunchy pistachio crumble and toasted coconut. It’s a vegetarian-friendly dessert that appeals to all, from those who appreciate traditional flavors to those seeking a modern twist on their sweets.
Cuisine: Fusion
Course: Dessert
Diet: Vegetarian
Ingredients
For the Rose-Infused Greek Yogurt
| Ingredient | Quantity |
|---|---|
| Hung Curd (Greek Yogurt) | 2 cups |
| Fresh cream | 1/4 cup |
| Rose water | 2 tablespoons |
| Sugar (powdered) | 1/3 cup |
For the Pistachio Crumble
| Ingredient | Quantity |
|---|---|
| Butter (Salted), cubed & frozen | 1/4 cup |
| All Purpose Flour (Maida) | 1/4 cup |
| Confectioners sugar | 1/4 cup |
| Pistachios, coarsely ground | 1/4 cup |
For the Toasted Coconut
| Ingredient | Quantity |
|---|---|
| Sugar (powdered) | 1 tablespoon |
| Dessicated Coconut | 1/4 cup |
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings
Instructions
-
Prepare the Rose-Infused Greek Yogurt:
Begin by placing the hung curd (Greek yogurt) in a large mixing bowl. Add the fresh cream and rose water, and mix gently until the yogurt achieves a smooth consistency. Gradually add the powdered sugar, stirring continuously, until fully incorporated. Set this yogurt mixture aside to allow the flavors to meld. -
Make the Pistachio Crumble:
In a cold mixing bowl, combine the frozen butter cubes with the all-purpose flour and confectioners’ sugar. Using your fingertips, rub the butter into the flour mixture until it forms a coarse, crumbly texture. Add the coarsely ground pistachios and continue mixing until everything is well distributed. Set this aside. -
Toast the Coconut:
In a small, dry pan, heat the powdered sugar over medium heat until it begins to melt and form a light syrup. Once the sugar has melted, add the dessicated coconut and stir to coat evenly. Continue cooking, stirring frequently, until the coconut turns golden brown and becomes crispy. Remove from heat and set aside. -
Assemble the Dessert:
In serving glasses or bowls, layer the rose-infused Greek yogurt mixture first. Follow with a generous sprinkle of the pistachio crumble and top it off with the toasted coconut. Repeat the layers as needed, ensuring a beautiful presentation with each element clearly visible. -
Chill and Serve:
For the best flavor and texture, refrigerate the assembled dessert for at least 1 hour before serving. This allows the layers to set and the flavors to deepen. Garnish with additional pistachios or coconut if desired before serving.
Nutritional Information (Per Serving)
| Nutrient | Quantity |
|---|---|
| Calories | ~320 kcal |
| Protein | ~6 g |
| Carbohydrates | ~30 g |
| Sugars | ~18 g |
| Fat | ~22 g |
| Saturated Fat | ~8 g |
| Fiber | ~2 g |
| Sodium | ~45 mg |
This dessert is an absolute crowd-pleaser, offering the perfect balance of creamy, crunchy, and sweet elements. The subtle floral notes of rose, the richness of Greek yogurt, and the delightful textures from the pistachio crumble and toasted coconut make this a luxurious yet simple dessert that is sure to impress your guests.
Enjoy this beautiful fusion of flavors for your next gathering or as a sweet, refreshing end to any meal.
