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Prep Time:
15 mins
Cook Time:
10 mins
Chill Time:
30 mins
Total Time:
55 mins
Servings:
4 to 6 (serving size: about 1/3 cup)
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Ingredients
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1 1/2 cups whole milk
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3/4 cup semisweet chocolate chips, chopped
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2 tablespoons unsalted butter
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1 1/2 cups frozen or thawed kataifi, cut into small shreds (about 3 ounces)
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1 (3.9 ounce) package chocolate instant pudding and pie filling (such as Jell-O®)
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1 cup pistachio cream (such as Flora® pistachio crunchy spread)
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3 tablespoons tap water
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1/2 cup chopped lightly salted pistachios, plus more for garnish
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1 1/2 tablespoons tahini (ground sesame seeds)
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1 quart whole fresh strawberries with tops
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flaky sea salt (optional)
Directions
Gather all ingredients.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
Heat milk in a saucepan over low until steaming, about 3 minutes. Remove from heat and whisk in chocolate chips until smooth.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
Pour melted chocolate into a large shallow bowl. Cover with plastic wrap with wrap touching the surface of the chocolate mixture. Freeze until mixture is thickened and chilled, about 30 minutes.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
While chocolate mixture chills, melt butter in a nonstick skillet over medium heat. Add kataifi and cook, stirring occasionally, until golden brown and crispy, about 6 minutes. Transfer to a bowl; set aside 3 tablespoons for garnish.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
Pour chilled chocolate mixture through a fine-mesh strainer set over a large bowl with instant pudding. Whisk mixture constantly until slightly thickened and pudding mix is dissolved, about 4 minutes. Refrigerate until ready to use.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
In a separate bowl, stir together pistachio cream and water until smooth. Gently fold in kataifi, pistachios, and tahini until combined.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
Transfer kataifi mixture to a shallow serving bowl; spread in an even layer. Then, top mixture with chocolate pudding in an even layer.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
Garnish with reserved kataifi, pistachios, and flaky salt, if desired. Serve with strawberries.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
I Made It
Nutrition Facts (per serving)
492
Calories
29g
Fat
53g
Carbs
12g
Protein
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Nutrition Facts
Servings Per Recipe
4 to 6
Calories
492
% Daily Value *
Total Fat
29g
37%
Saturated Fat
9g
46%
Cholesterol
16mg
5%
Sodium
483mg
21%
Total Carbohydrate
53g
19%
Dietary Fiber
8g
27%
Total Sugars
31g
Protein
12g
24%
Vitamin C
69mg
77%
Calcium
136mg
10%
Iron
3mg
17%
Potassium
699mg
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
