Kunafa is one of my favorite Middle Eastern desserts, but the classic version is loaded with heavy dairy cream.

I wanted to create a version that anyone who avoids dairy can enjoy without missing out on the authentic experience.

This dairy free cream kunafa gives you that amazing contrast between crispy, golden pastry and a rich, silky filling.

The homemade cream uses simple plant milks that cook into a thick pudding with a light hint of orange blossom water.

It is sweet, crunchy, and perfect to serve warm with a sprinkle of crushed pistachios on top.

Why This Recipe Is a Keeper

Crispy and Creamy Texture – The contrast between the crunchy shredded pastry and the rich pudding filling makes every single bite amazing.

Authentic Bakery Flavor – Sweet orange blossom syrup gives this dessert the wonderful aroma and classic taste of a traditional Middle Eastern bakery.

Truly Dairy Free Indulgence – Coconut and oat milk blend together to create an ultra-rich custard without using a drop of dairy.

Foolproof Pudding Center – The cornstarch thickens quickly into a firm, creamy center that stays silky smooth and never gets runny.

Here’s What You’ll Need

For the Syrup

1 cup Granulated Sugar
3/4 cup Water
1 tsp Fresh Lemon Juice
1 tsp Orange Blossom Water

For the Cream Filling

1 can (13.5 oz) Full Fat Coconut Milk
1 1/4 cups Unsweetened Oat Milk
1/3 cup Granulated Sugar
1/2 cup Cornstarch
1 tsp Pure Vanilla Extract
1 tsp Orange Blossom Water

For the Kunafa

12 oz Kataifi Dough (Shredded Phyllo), Thawed
3/4 cup Dairy Free Butter, Melted, Plus More For The Pan
1/3 cup Chopped Pistachios

How to Make It

Step 1

Combine the sugar, water and lemon juice in a small saucepan and bring to a boil. Simmer for 8-10 minutes until slightly thickened, then stir in the orange blossom water and let the syrup cool completely.

Step 2

In a medium saucepan, whisk the coconut milk, oat milk, sugar and cornstarch until smooth. Cook over medium heat, whisking constantly, for 5-7 minutes until very thick, like a firm pudding.

Remove from the heat and stir in the vanilla and orange blossom water. Let the cream cool for 15 minutes while you prepare the kataifi.

Step 3

Preheat the oven to 375°F and generously brush a 10-inch round cake pan or oven-safe skillet with melted butter. Pull the kataifi apart with your fingers and tear it into roughly 1-inch pieces in a large bowl.

Pour the melted butter over the kataifi and rub it in with your hands until every strand is well coated.

Step 4

Press half of the kataifi firmly into the pan, packing it tightly over the bottom and slightly up the sides.

Step 5

Spread the cream filling evenly over the kataifi, leaving a 1/2-inch border around the edge. Scatter the remaining kataifi over the top and press gently to cover the cream completely.

Step 6

Bake on the lower rack for 40-45 minutes, until the kataifi is deep golden brown around the edges and on the bottom. Lift an edge gently with a spatula to check the color.

Step 7

Carefully flip the kunafa onto a large serving platter. Immediately pour about 3/4 cup of the cold syrup evenly over the hot kunafa and sprinkle with the pistachios.

Serve warm with the remaining syrup on the side.

Recipe Tips

Make the Syrup in Advance

I recommend making the sugar syrup before you do anything else, or even the night before.

You’ll get the best results if the syrup is completely cold when you pour it over the warm pastry.

If both the syrup and the pastry are hot, the shredded dough will soak up the liquid too quickly and turn soft instead of crisp.

Whisk the Cornstarch While Cold

From my experience, you should always stir the cornstarch into the cold oat milk and coconut milk before turning on the stove.

If the milk gets warm before the powder dissolves, you will end up with stubborn little lumps in your cream.

Keep whisking steadily once the pan is over the heat so the mixture cooks evenly across the bottom.

Keep the Dough Covered

Kataifi dough dries out quickly once you remove it from the package.

While you pull the strands apart and work the dairy-free butter into them, keep a clean kitchen towel resting over the bowl.

This simple habit keeps the pastry flexible and prevents it from turning brittle before it goes into the oven.

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