Dairy-Free Kunafa
Discover the irresistible charm of Dairy-Free Kunafa, a modern twist on the iconic Middle Eastern dessert that's completely free of traditional dairy ingredients. This recipe swaps out traditional milk and cream for luscious full-fat coconut milk, while coconut oil lends a rich, buttery texture to the flaky kunafa dough. Sweetened with natural coconut sugar and delicately flavored with orange blossom water, the creamy filling delivers the same indulgence you'd expect from a classic kunafa, but with a tropical flair. Topped with a crunchy layer of golden kunafa dough, drizzled with a fragrant coconut sugar syrup, and garnished with crushed pistachios, this dairy-free delight is perfect for vegans, lactose-intolerant foodies, or anyone seeking a unique spin on a celebrated favorite. Ready in just over an hour, Dairy-Free Kunafa is an aromatic and crowd-pleasing treat that’s best served warm or at room temperature for an unforgettable dessert experience. Perfect for festive occasions or your next culinary adventure!
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Recipe Information
Ingredients
- 200 grams Kunafa dough
- 100 grams Coconut oil
- 400 ml Full-fat coconut milk
- 3 tablespoons Cornstarch
- 100 grams Coconut sugar
- 1 tablespoon Orange blossom water
- 1 tablespoon Lemon juice
- 100 ml Water
- 0.5 teaspoon Salt
- 50 grams Pistachios, crushed
Instructions
Preheat your oven to 180°C (350°F). Grease a baking dish with a bit of coconut oil.
Shred the kunafa dough into small pieces with your hands or food processor, then mix it well with melted coconut oil. Set aside.
In a pot, combine the full-fat coconut milk and coconut sugar. Heat over medium heat until the sugar dissolves completely.
Mix the cornstarch with a little water until smooth, then add it to the pot while stirring continuously.
Continue to cook, stirring constantly, until the mixture thickens into a custard-like consistency. Remove from heat and stir in the orange blossom water and a pinch of salt.
Spread half of the prepared kunafa dough evenly over the bottom of the baking dish.
Pour the coconut milk mixture over the dough, spreading it evenly.
Cover with the remaining kunafa dough, pressing gently to even it out.
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and crispy.
Meanwhile, prepare the syrup by bringing water, coconut sugar, and lemon juice to boil in a saucepan until thickened slightly, about 5 minutes. Set aside to cool.
Once the kunafa is baked, drizzle the syrup evenly over it while it's still hot.
Let it cool slightly before garnishing with crushed pistachios.
Serve warm or at room temperature.
Nutrition Facts
Calories |
3302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.1 g | 283% | |
| Saturated Fat | 171.3 g | 857% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 310.6 g | 113% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 121.5 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1701 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
