Rose Greek Yogurt Dessert Recipe With Pista & Coconut

To begin making the Rose Greek Yogurt Dessert Recipe With Pista & Coconut, we will first make the pistachio crumble.

Preheat the oven to 200 degree celsius

In a mixing bowl, combine the all purpose flour, sugar, and coarse pistachio powder until evenly combined.

Now add in the frozen cubes of butter and rub it into the flour mixture using both your hands, gradually start combining the butter with your fingers, to get a sand like texture.

Once you have an evenly distributed mixture, place parchment paper on a baking tray and transfer this crumble mixture on to it.

Bake in the preheated oven for 7-10 minutes at 200 degree celsius.

Now that it has baked and become slightly crisp, remove and allow it to cool.

Heat a shallow frying pan on medium flame, add in the dessicated coconut.

Toast the coconut by continuously stirring it. This will ensure that the coconut gets an even colour and is not burnt.

Once you get a nice brown colour, turn off the flame. Transfer to a bowl and set aside to cool.

Once the coconut has cooled down, mix in the sugar and set aside.

In a mixing bowl, combine the yogurt, cream, rose water and sugar.

Whisk well combined and smooth. Chill the rose flavoured yogurt in the refrigerator  for a minimum of 30 minutes.

In a dessert glass, spoon two tablespoons of the pistachio crumble to the bottom and the spoon in 2 tablespoons of the rose flavoured yogurt.

The next layer with be two tablespoons of the toasted coconut.

Repeat these layers until the glass is full.

Garnish the Rose Greek Yogurt Dessert Recipe with toasted coconut and pistachios and refrigerator until you are ready to serve. This dessert can be made ahead 2 days ahead of the party.

Serve Rose Greek Yogurt Dessert Recipe With Pista & Coconut as a dessert after a meal of Vegetable Sizzler Recipe With Potato Tikki, Mint Rice & Corn and Spinach Sauce or Dragon Chicken Sizzler Recipe.