Coconut Basbousa with Pistachio is a delightful Middle Eastern dessert that’s both simple to make and incredibly satisfying. With its moist texture and fragrant coconut, this sweet cake is topped with crunchy pistachios, making it a treat for all the senses. Whether you’re serving it at a special occasion or enjoying it with a warm cup of tea, this basbousa is sure to win hearts and appetites alike.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 9
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 300
- Protein: 4g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 2g
- Sugar: 24g
- Sodium: 20mg
Why Make This Coconut Basbousa with Pistachio
This Coconut Basbousa with Pistachio is perfect for those who appreciate a blend of simplicity and rich flavors. The combination of semolina and yogurt creates a uniquely soft and fluffy texture, while the coconut adds a subtle sweetness and tropical flair. The pistachios not only enhance the presentation with their vibrant green color but also offer a satisfying crunch that contrasts beautifully with the moist cake. This dessert is a wonderful way to share a piece of Middle Eastern culture with friends and family, making it a great choice for gatherings or as a comforting everyday treat.
How to Make Coconut Basbousa with Pistachio
Step 1: Preparation
Preheat your oven to 350°F (175°C) and grease a baking dish to ensure the basbousa doesn’t stick after baking. This step is crucial for an effortless release from the pan.
Step 2: Mixing
In a mixing bowl, combine the semolina, sugar, plain yogurt, shredded coconut, melted butter, and baking powder. Stir until the mixture is smooth and well-blended. This is where the magic begins—the ingredients come together to form a delicious batter that will bake into a lovely cake.
Step 3: Cooking
Pour the batter into your prepared baking dish, smoothing the top for an even bake. Carefully score diamond shapes into the top of the batter using a knife; this will help to separate the pieces after baking. Press chopped pistachios into the center of each diamond for added flavor and decoration. Bake in the preheated oven for 30–35 minutes or until the top is golden brown and the cake springs back when lightly touched.
Step 4: Finishing
While the basbousa is baking, prepare the syrup. In a small saucepan, boil 1 cup of water with ½ cup of sugar. Once the sugar has dissolved, add lemon juice and let it simmer for about 5 minutes to thicken slightly. Once your basbousa is baked, pour the hot syrup evenly over the cake while it’s still warm. Let it cool for at least 30 minutes before cutting into pieces and serving. Enjoy this sweet delight!
Ingredients:
- 1 cup semolina
- 1 cup sugar
- 1 cup plain yogurt
- 1/2 cup shredded coconut
- 1/2 cup melted butter
- 1 tsp baking powder
- 1/4 cup pistachios (chopped for topping)
- 1 cup water
- 1 tsp vanilla extract
- 1/2 cup sugar (for syrup)
- 1/2 cup water (for syrup)
- 1 tsp lemon juice (for syrup)
How to Serve Coconut Basbousa with Pistachio
Coconut Basbousa with Pistachio can be enjoyed warm or at room temperature. Serve it on a beautiful plate, garnished with extra chopped pistachios or a sprinkle of coconut flakes for a lovely touch. This dessert pairs wonderfully with tea or coffee, making it an ideal choice for afternoon gatherings or after dinner.
How to Store Coconut Basbousa with Pistachio
To store your leftover basbousa, place it in an airtight container at room temperature for up to 2-3 days. If you want it to last longer, you can refrigerate it for up to a week. When serving leftovers, just warm it slightly in the microwave for a few seconds to enjoy that fresh-baked taste.
Expert Tips for Perfect Coconut Basbousa with Pistachio
- Make sure to thoroughly grease your baking dish to prevent sticking.
- For an extra layer of flavor, consider adding a pinch of cinnamon to the batter.
- If you prefer a sweeter basbousa, increase the syrup quantity, but keep in mind that the balance is key to avoid overpowering the coconut flavor.
- You can substitute ghee for melted butter for a more traditional taste.
- For a nut-free version, simply omit the pistachios or replace them with sunflower seeds.
Delicious Variations
- Almond Joy Basbousa: Add chopped almonds into the batter and use almond extract instead of vanilla for a nutty flavor.
- Chocolate Chip Basbousa: Fold in some mini chocolate chips into the batter for a chocolatey twist.
- Fruit Topped Basbousa: Top the cake with slices of fresh fruit, such as mango or berries, before serving for a fruity finish.
Frequently Asked Questions
-
Can I use gluten-free flour instead of semolina?
Yes, you can experiment with gluten-free flours, but it might alter the texture. Consider using almond flour or a gluten-free baking mix for similar results. -
What can I substitute for yogurt?
Greek yogurt or a dairy-free yogurt alternative works well. You can also use sour cream if you prefer. -
How do I know when the basbousa is done?
The basbousa should have a golden-brown top and spring back when lightly pressed. A toothpick inserted into the center should come out clean. -
Can I freeze basbousa?
Yes, you can freeze it! Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the fridge before serving. -
What’s the best way to cut basbousa?
Use a sharp knife to follow the scored lines, cutting the pieces while still in the baking dish for clean edges.
Conclusion
Coconut Basbousa with Pistachio is a delightful dessert that brings a taste of the Middle East into your home kitchen. With its irresistible combination of textures and flavors, this treat is not only simple to prepare but also rewarding to enjoy. Whether you’re serving it to guests or savoring a piece yourself, this cake is sure to become a favorite. So go ahead, gather your ingredients and make a batch—you won’t regret it!
Print
Coconut Basbousa with Pistachio
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A delightful Middle Eastern dessert featuring moist cake, fragrant coconut, and crunchy pistachios.
Ingredients
- 1 cup semolina
- 1 cup sugar
- 1 cup plain yogurt
- 1/2 cup shredded coconut
- 1/2 cup melted butter
- 1 tsp baking powder
- 1/4 cup pistachios (chopped for topping)
- 1 cup water
- 1 tsp vanilla extract
- 1/2 cup sugar (for syrup)
- 1/2 cup water (for syrup)
- 1 tsp lemon juice (for syrup)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, combine the semolina, sugar, plain yogurt, shredded coconut, melted butter, and baking powder. Stir until smooth.
- Pour the batter into the prepared baking dish, score diamond shapes on top, and press in chopped pistachios. Bake for 30–35 minutes until golden brown.
- Meanwhile, prepare the syrup by boiling 1 cup of water with ½ cup of sugar. Add lemon juice and simmer for 5 minutes. Pour the hot syrup over the warm basbousa and let cool for at least 30 minutes before serving.
Notes
Serve warm or at room temperature, optionally garnished with extra chopped pistachios or coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
