Pistachio and coconut chocolate log are very popular in the Middle East. In fact, I believe every region and ethnicity has their way of making it.
No baking is required, it’s so easy that anyone can make it. Such a simple dessert, all the ingredients are combined and you’re done. It can be prepared and kept in the freezer to take out when unexpected guests arrive.
- 1 ½ packet Arnotts Yo-Yo biscuits (375 grams) coarsely crushed
- ½ cup icing sugar
- ⅓ cup of cocoa powder
- ½ cup desiccated coconut
- 1 tin (395 grams) sweetened condensed milk
- ¾ cup pistachio (natural whole, shelled)
*You could slice, wrap individually or place in an airtight container in the freezer. Every time you crave a slice you simply take one.
*If kept in the freezer, place at room temperature for a few minutes before cutting and serving.
*This is the perfect recipe to make with kids. They will definitely love helping you make this.
*You can substitute with any plain biscuit if Arnott’s biscuits are not available in your country
Spray and line 2 x mini loaf pans (14.6 x 7.62 cm) with baking plastic wrap (make sure all 4 sides are lined).
Break the biscuits into small pieces using your hands. Don’t crumble the biscuits.
In a medium bowl combine all ingredients and mix until well combined and biscuits are well covered (this is the messy step). Fill loaf tins with the mixture, pressing down firmly (wet/wash hands if it gets too sticky). Smooth the top and place it in the freezer for 2-3 hours.
After freezing, remove the chocolate log from the lined tin, place at room temperature for a few minutes, cut into pieces, and serve.
Why you will love these:
2 step recipe
Your children will love it
Easy to make
You can make it ahead of time