Desserts > Middle Eastern Desserts > Kunefe > Coconut Kunefe

Coconut Künefe with Coconut Milk Recipe

Ingredients with Measurements:
- 1 package of shredded phyllo dough (kadayif), thawed
- 1 cup of unsweetened shredded coconut
- 1/2 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
- 1 cup of coconut milk
- 1/4 cup of honey
- 1/4 cup of chopped pistachios

Special Equipment Needed:
- 9-inch round baking dish
- Large mixing bowl
- Small saucepan
- Pastry brush

Step-by-Step Instructions:

1. Preheat the oven to 350°F.

2. In a large mixing bowl, combine the shredded phyllo dough, shredded coconut, and granulated sugar.

3. Pour the melted butter over the mixture and use your hands to mix everything together until the dough is evenly coated.

4. Grease the baking dish with a little bit of butter and spread half of the dough mixture evenly on the bottom.

5. Press the dough down firmly with your hands to create an even layer.

6. In a small saucepan, heat the coconut milk and honey over medium heat until the honey is dissolved.

7. Pour the coconut milk mixture over the dough layer in the baking dish.

8. Spread the remaining dough mixture over the top of the coconut milk mixture.

9. Press the dough down firmly with your hands to create an even layer.

10. Bake the künefe in the preheated oven for 30-35 minutes, or until the top is golden brown.

11. Remove the künefe from the oven and let it cool for 5-10 minutes.

12. Sprinkle the chopped pistachios over the top of the künefe.

13. Serve the künefe warm with a drizzle of honey or a dollop of whipped cream, if desired.


- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Serves 6-8 people

Nutritional information:
- Calories per serving: 400
- Fat: 25g
- Carbohydrates: 40g
- Protein: 4g

Substitutions for ingredients:
- Instead of shredded phyllo dough, you can use shredded wheat or angel hair pasta.
- Instead of coconut milk, you can use regular milk or almond milk.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of pistachios, you can use almonds or walnuts.

Variations:
- Add a layer of sliced bananas or mangoes between the two layers of dough for a tropical twist.
- Use a mixture of different nuts, such as almonds, pistachios, and walnuts, for a more complex flavor.
- Add a pinch of cinnamon or cardamom to the coconut milk mixture for a warm, spicy flavor.

Tips and Tricks:
- Make sure to press the dough down firmly with your hands to create an even layer, otherwise the künefe may not cook evenly.
- If the top of the künefe is browning too quickly, cover it with aluminum foil to prevent it from burning.
- Serve the künefe warm, as it will become soggy if left to cool for too long.

Storage Instructions:
- Store any leftover künefe in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- To reheat the künefe, place it in a preheated oven at 350°F for 5-10 minutes, or until warmed through.

Presentation Ideas:
- Serve the künefe on a decorative platter with a dusting of powdered sugar and a sprig of fresh mint.

Garnishes:
- Chopped pistachios
- Whipped cream
- Fresh mint leaves

Pairings:
- Turkish tea or coffee
- Fresh fruit salad

Suggested Side Dishes:
- Baklava
- Turkish delight
- Yogurt with honey and walnuts

Troubleshooting Advice:
- If the künefe is too dry, try adding a little bit more melted butter to the dough mixture.
- If the künefe is too wet, try reducing the amount of coconut milk in the recipe.

Food Safety Advice:
- Make sure to thaw the phyllo dough completely before using it in the recipe.
- Store any leftover künefe in the refrigerator to prevent spoilage.

Food History:
- Künefe is a traditional Middle Eastern dessert that originated in the city of Hatay, Turkey.

Flavor Profiles:
- Sweet, nutty, and coconutty.

Serving Suggestions:
- Serve the künefe warm with a drizzle of honey or a dollop of whipped cream.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Turkish

Taste: Sweet, Creamy, Nutty, Coconutty