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.
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).
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).
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.
Check out this Crispy Chicken Skewer Recipe for a crunchy, delightful meal that’s perfect for any day.
Dive into Pistachio Ashta Atayef—your budget-friendly, perfected Ramadan treat!
