Gluten Free Dubai Strawberries

Hi friends,

This is one simple recipe I just HAD to find a gluten free version of. I think my obsession with pistachios is well known around here. Here are just a few of the pistachio recipes I’ve published over the years:

Happy Birthday to Me - Gluten Free Pistachio Tiramisu

Ice Cream - No Machine Needed

Gluten Free Thumbprint Cookies

But when I started spotting shops selling strawberries covered in chocolate ganache and a crunchy pistachio cream mixture I knew I did NOT want to be left out of that and neither do you.

There’s just one problem.

The original has a crunchy texture because it is made with shredded filo… which is wheat!

I’ve never seen filo of ANY kind that is gluten free for sale. (Have you? WHERE???)

Now, you can successfully make a version of it gluten free, I’ve done it because, I truly LOVE this whole idea but… it’s a bit of a faff.

I mean you might do it once or twice, but on the regular rotation? Probably not.

So… how to make this a regular thing?

My friends, the answer may already be in your kitchen. Shredded unsweetened coconut. Not the sugary sweet kind you use for a bunny cake in the 1980s, but the bags that are usually sold in the health food aisle of the grocery store.

The texture of the finely shredded unsweetened coconut is JUST RIGHT.

I toast the coconut until it’s deeply tan, giving wonderful toasty flavor to the dish, just like the original.

Then it’s mixing the coconut into the pistachio cream - either store bought (it’s on the peanut butter aisle folks) or using my recipe below.

Separately melt the chocolate with cream. Then layer up cut strawberries with each sauce alternately and have at it!

Don’t mind me, I’ll be eating this all summer long.

Happy toasting,

Rachel

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Gluten Free Dubai Strawberries

Yield: 8 servings

4 ounces (112g) shredded unsweetened coconut
1 cup (270g) pistachio cream (storebought or recipe below)
1 cup (170g) chopped chocolate or chocolate chips
¾ cup (170g) heavy whipping cream
2 pounds (896g) strawberries halved

Toast the coconut in a skillet over medium heat, stirring constantly until browned and crispy, about 7-8 minutes. Turn off the heat and stir in the pistachio butter, allow to cool for 5 minutes in the pan.

Place the chocolate and cream in a microwave-safe bowl. Microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until all the chocolate is melted.

Layer 1/3 of the strawberries in 6 glass cups, add drizzles of the pistachio mixture and the chocolate ganache. Add another 1/3 of the strawberries, then another layer of the creams, then finish with the last of the strawberries and the last of the sauces.

Enjoy immediately!

Italian Pistachio Cream

Yield: ¾ cup

6 oz roasted pistachios
4 oz white chocolate chopped or chips
1/8 teaspoon kosher salt (unless nuts are salted)
2 Tb olive oil
1/2 teaspoon almond extract (optional)

In a food processor or blender, combine all ingredients and blend, scraping the sides occasionally, until very creamy and spreadable, about 5 minutes.