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.
- 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
*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 (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 it at room temperature for a few minutes, cut it into pieces, and serve.
Makes 3 mini tins
Why you will love these:
2 step recipe
Your children will love it
Easy to make
You can make it ahead of time