A TEA GLASS OF PISTACHIO COCONUT CREAM

Over the summer I became infatuated with the English syllabub. Velvety and light, this simple dessert consists of only three ingredients—cream, sugar and a smidgen of alcohol. If you’re a traditionalist, you add sweet wine or cider. If you’re more of a rebel, you may include a splash of rum, brandy or any other liqueur or flavoring that strikes your fancy. Whip it all together and you’ve got an ambrosial syllabub.

As winter creeps closer to my doorstep, I start to crave desserts heartier than flavored whipped cream. I still like the idea of a creamy treat that I can spoon into and out of elegant Moroccan tea glasses. However, instead of stuffing these delicate souvenirs with cream, I’m filling them with a far more common and filling Moroccan ingredient, yogurt, and a few other tasty things. The end result? The easy, dishy and delicious Pistachio Coconut Cream.

WHISKING TOGETHER THE COCONUT CREAM

Reminiscent of the English syllabub, Pistachio Coconut Creams feature yogurt whisked together with confectioner’s sugar, dried coconut and thick and sweetened cream of coconut. Don’t confuse cream of coconut with its thinner, less flavorful relation, coconut milk. You will find both in the international aisle of most grocery stores and in Latin American, Asian and Caribbean markets.

PISTACHIO COCONUT CREAMS
You can also top the coconut creams with chopped toasted almonds, grated chocolate, raspberries or a swirl of chocolate sauce.
Serves 4

1/3 cup plus 1 tablespoon cream of coconut
2 cups low-fat, plain Greek yogurt
6 tablespoons confectioner’s sugar, sifted
3 tablespoons sweetened, dried coconut
1 teaspoon vanilla extract
2-3 tablespoons chopped pistachios

In a large bowl whisk together the cream of coconut, yogurt, sugar, dried coconut and vanilla. Spoon into four small glasses or bowls and refrigerate until ready to serve. Just before serving, sprinkle the tops with chopped pistachios.