Dairy Free Cream Kunafa
This classic dessert offers an irresistible balance of crisp texture and luscious sweetness. It makes a wonderful treat everyone will love.
Equipment
- 10-inch round cake pan
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- Press half of the kataifi firmly into the pan, packing it tightly over the bottom and slightly up the sides.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 587kcalCarbohydrates: 71gProtein: 6gFat: 31g