If you have a sweet tooth and love textures that melt in your mouth, the Coconut Basbousa with Pistachios Recipe is an absolute must-try. This traditional Middle Eastern semolina cake bursts with the nutty richness of coconut and the elegant crunch of pistachios, all soaked in a fragrant syrup that takes every bite to a new level of delight. It’s incredibly simple to make yet feels so special, perfect for sharing with friends or savoring during a quiet afternoon treat.
Ingredients You’ll Need
The beauty of this recipe is how each straightforward ingredient works in harmony to create a dessert that’s both fluffy and moist, with just the right sweetness and a delightful pistachio finish. None of these ingredients are complicated, but each one is essential in bringing out the authentic flavors and textures that make this dish stand out.
- 1 cup fine semolina: The base for the cake, providing a delicate crumb and slightly nutty flavor.
- 1 cup desiccated coconut: Adds a tropical, chewy texture and depth of flavor that’s perfectly matched with semolina.
- 1 cup plain yogurt: Gives moisture and a subtle tang that balances the sweetness.
- 3/4 cup granulated sugar: Sweetens the batter just right without overpowering the other ingredients.
- 1/2 cup melted butter: Brings richness and moistness, ensuring a tender crumb.
- 1 teaspoon baking powder: Provides gentle lift and fluffiness to the cake.
- 1 teaspoon vanilla extract: Heightens the flavors with a warm, familiar note.
- 2 tablespoons chopped pistachios: Adds a crunchy texture and a vibrant color contrast on top.
- 1 cup water (for syrup): The base for the fragrant syrup that makes the cake irresistibly moist.
- 3/4 cup granulated sugar (for syrup): Sweetens the syrup to soak into the cake beautifully.
- 1 teaspoon lemon juice: Cuts through the sweetness and adds a bright hint of acidity.
- 1 teaspoon rose water or orange blossom water (optional): Gives the syrup a wonderfully floral aroma for extra depth.
How to Make Coconut Basbousa with Pistachios Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan to prevent sticking and set the scene for a perfectly baked basbousa. This prep step is key to ensuring an even cook and an easy release later on.
Step 2: Mix the Batter
In a large bowl, combine the semolina, desiccated coconut, plain yogurt, sugar, melted butter, baking powder, and vanilla extract. Stir it all together until everything is uniformly mixed, and then let the batter rest for about 10 minutes. This resting time helps the semolina absorb the moisture, resulting in a soft yet textured cake.
Step 3: Assemble and Decorate
Pour your batter into the prepared pan and use a spatula to smooth the surface evenly. Before baking, use a knife to score the batter into squares or diamond shapes—this makes cutting so much easier after baking! Nestle a chopped pistachio piece into the center of each segment to add a festive pop of color and satisfying crunch.
Step 4: Bake Until Golden
Place the baking pan in the oven and bake for 30 to 35 minutes until the basbousa turns a beautiful golden brown. A toothpick inserted into the center should come out clean. The aroma at this stage is already enough to make your mouth water.
Step 5: Prepare the Syrup
While the cake bakes, bring together the water, sugar, and lemon juice in a saucepan and simmer for 10 minutes to create a simple syrup. If you want to add a special aromatic twist, stir in a teaspoon of rose water or orange blossom water once off the heat—this step elevates your Coconut Basbousa with Pistachios Recipe with a genuinely Middle Eastern flair.
Step 6: Soak and Cool
Once the cake is out of the oven, immediately pour the hot syrup evenly over the warm basbousa. This allows the syrup to seep deeply into the cake, ensuring every bite is wonderfully moist and sweet. Let the cake soak and cool completely before serving to enjoy the full flavor and perfect texture.
How to Serve Coconut Basbousa with Pistachios Recipe
Garnishes
The visual and flavor appeal of your Coconut Basbousa with Pistachios Recipe can be enhanced with a few simple garnishes. Additional crushed pistachios sprinkled on top add vibrancy and texture. For a festive touch, try a light dusting of powdered sugar or even a few edible rose petals to echo the floral notes in the syrup.
Side Dishes
This semolina cake pairs beautifully with strong, aromatic drinks. Serve it alongside freshly brewed Arabic coffee or a bold black tea to balance the moist sweetness. For an extra indulgent experience, a scoop of vanilla or cardamom ice cream alongside adds a creamy contrast that will delight any dessert lover.
Creative Ways to Present
For special occasions, you can transform this humble basbousa into an impressive dessert centerpiece. Cut into elegant diamond shapes, serve on a decorative platter with a drizzle of honey, or even layer it with whipped cream and fresh berries for a basbousa parfait twist. The possibilities with this recipe are endless and so fun to explore!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Coconut Basbousa with Pistachios in an airtight container at room temperature for up to three days. This keeps the cake moist and flavorful without it drying out or becoming tough.
Freezing
You can freeze basbousa for longer storage. Wrap it tightly in plastic wrap and foil, then place it in a freezer-safe container or bag. It will keep well for up to one month. Thaw overnight in the refrigerator before serving.
Reheating
To refresh the cake’s warmth and softness, gently reheat individual slices in a microwave for about 20-30 seconds or warm the entire cake in a low oven at 300°F (150°C) for 10 minutes. Add a light drizzle of warm syrup after reheating for an extra moist finish.
FAQs
Can I substitute the plain yogurt?
Yes, you can use Greek yogurt or even buttermilk as alternatives, but plain yogurt offers the right balance of tang and moisture essential to the texture of the Coconut Basbousa with Pistachios Recipe.
What if I don’t have rose water or orange blossom water?
If you don’t have these floral waters, you can skip them, and the syrup will still be delicious. They add a lovely aromatic touch but are not mandatory.
Is it possible to make this dessert gluten-free?
Traditional semolina contains gluten, so this recipe is not gluten-free. However, some people try fine ground polenta or gluten-free semolina substitutes—results may vary.
Why is the syrup poured on while the cake is hot?
Pouring hot syrup on warm cake ensures it absorbs properly, making the basbousa moist and flavorful. If both are cold, the syrup won’t soak in as well.
How long should I rest the batter before baking?
The 10-minute resting period allows the semolina to fully hydrate, leading to a moist, tender texture in the final cake. Skipping this step can result in a drier basbousa.
Final Thoughts
The Coconut Basbousa with Pistachios Recipe is a delightful way to bring a taste of Middle Eastern hospitality into your kitchen. It’s easy to make, full of comforting aromas, and impressive in flavor and presentation. Once you try it, I’m confident it will become a beloved staple in your dessert rotation—so go ahead and savor every sweet, nutty bite!
Print
Coconut Basbousa with Pistachios Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Coconut Basbousa with Pistachio is a delightful Middle Eastern semolina cake soaked in fragrant syrup, featuring the tropical flavor of coconut and the rich crunch of pistachios. It’s a moist, sweet treat perfect for sharing or enjoying as a special dessert.
Ingredients
Basbousa Cake
- 1 cup fine semolina
- 1 cup desiccated coconut
- 1 cup plain yogurt
- 3/4 cup granulated sugar
- 1/2 cup melted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons chopped pistachios
Syrup
- 1 cup water
- 3/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan thoroughly to prevent sticking and ensure even baking.
- Make the Batter: In a large mixing bowl, combine the fine semolina, desiccated coconut, plain yogurt, sugar, melted butter, baking powder, and vanilla extract. Stir well until all ingredients form a consistent batter. Let it rest for 10 minutes to allow the semolina to absorb moisture and thicken the batter.
- Pour and Score Batter: Pour the batter into the greased baking pan and smooth the surface with a spatula. Using a knife, score the batter into squares or diamond shapes to make cutting easier after baking. Place a piece of chopped pistachio in the center of each scored square or diamond for garnishing and added texture.
- Bake the Basbousa: Bake the tray in the preheated oven for 30 to 35 minutes, or until the surface turns a beautiful golden color and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Prepare the Syrup: While the cake is baking, combine water, sugar, and lemon juice in a saucepan and bring to a gentle simmer. Let it simmer for about 10 minutes to thicken slightly and develop sweetness. Stir in rose water or orange blossom water if using, which adds a lovely floral aroma.
- Add Syrup and Cool: When the cake is done baking, remove it from the oven and immediately pour the hot syrup evenly over the warm basbousa. Allow the syrup to soak into the cake thoroughly. Let the cake cool completely before cutting along the scored lines and serving.
Notes
- Letting the batter rest before baking helps the semolina absorb moisture for a tender texture.
- Scoring the batter prior to baking ensures clean, even slices once baked.
- Pour hot syrup over warm cake to maximize absorption and retain moisture.
- Rose water or orange blossom water is optional but highly recommended for authentic flavor.
- Store leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.
