Pistachio And Coconut Chocolate Log

Pistachio And Coconut Chocolate Log

Pistachio And Coconut Chocolate Log 2560 1707 Rouba Shahin Middle Eastern Cooking

Pistachio and coconut chocolate log is 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.

So if you love no-bake desserts, give my famous biscuit cake a try or for more of a Middle Eastern style dessert, the Arabian milk pudding is super easy to make.

pistachio and coconut chocolate log served in a platter

Ingredients

  • 2 x 250-grams packet Arnotts Yo-Yo biscuits
  • ½ cup icing sugar
  • ½ cup of cocoa powder
  • ¾ cup desiccated coconut
  • 2 x 395-gram tin sweetened condensed milk
  • 1 cup pistachio kernels

Notes from Rouba

  • You could slice the chocolate log, wrap the slices individually and place them in an airtight container in the freezer. Every time you crave something sweet, you simply take one.
  • If kept in the freezer, place the chocolate log at room temperature for a few minutes before cutting and serving it.
  • This is the perfect recipe to make with kids. They will definitely love helping you make this.
  • If Arnott’s biscuits are not available in your country, you can substitute them with any plain biscuit.

Method

Step 1.
Spray and line 2 x mini loaf pans (14.6 x 7.62 cm) with plastic baking wrap (make sure all 4 sides are lined).

spraying the tins

lining tin with plastic wrap

Step 2.
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 the biscuits are well covered (this is the messy step).

combining all ingrediens

Fill loaf tins with the mixture, pressing down firmly (wash hands if it gets too sticky). Smooth the top and place it in the freezer for 2-3 hours.

pressing down the coconut pistachio log

After freezing, remove the chocolate log from the lined tin, place it at room temperature for a few minutes, cut it into pieces, and serve.

pistachio and coconut chocolate log served in a platter

Servings: makes 3 mini tins

Why you will love these:

2-step recipe
Your children will love it
Easy to make
No-bake dessert
You can make it ahead of time

Sahtan – Enjoy In Good Health