Rose Greek Yogurt Dessert Recipe With Pista & Coconut

Rose Greek Yogurt Dessert Recipe With Pista & Coconut is a refreshing layered dessert. Fresh rose yogurt, pistachio crumble and some toasted coconut. Great to make this one for your next dinner party.

Archana's Kitchen On Wednesday, 12 December 2018 09:00

718 ratings.

Rose Greek Yogurt Dessert Recipe With Pista & Coconut is a delicious refreshing dessert. Made with a flavour combination of rose, pista and coconut that go so well together.

Layers of smooth refreshing rose greek yogurt, a bit of a crunch and nuttiness from the pistachio crumble, and a lovely bite and toasted aroma from the coconut, this dessert is all you need at the moment.

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.

Try our other Greek Yogurt Dessert Recipes:

Cuisine: Fusion

Course: Dessert

Diet: Vegetarian

Equipments Used: Hard Anodised Frying Pan / Omelette Pan, Glass Mixing Bowl, Oven Toaster Grill ( Baking Pizza, Breads, Cakes)

Prep in

30 M

Cooks in

25 M

Total in

55 M

Makes:

4 Servings

Ingredients

For the Rose Infused Greek Yogurt

2 cups Hung Curd (Greek Yogurt)
1/4 cup Fresh cream
2 tablespoons Rose water
1/3 cup Sugar , powdered

For the Pistachio Crumble

1/4 cup Butter , cubed & frozen
1/4 cup All Purpose Flour (Maida)
1/4 cup Confectioners sugar
1/4 cup Pistachios , coarsely ground

For the Toasted coconut

1 tablespoon Sugar , powdered
1/4 cup Dessicated Coconut

How to make 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.

To 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.

To make the Toasted Coconut

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.

To make the Rose Infused Greek Yogurt

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.

To assemble the Rose Greek Yogurt Dessert Recipe With Pista & Coconut

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.