Healthy Coconut Mefroukeh: A Modern Twist on a Lebanese Classic
30 minutes
733 reads
About Healthy Coconut Mefroukeh: A Modern Twist on a Lebanese Classic
Indulge in the exquisite flavors of Mefroukeh, a beloved Lebanese dessert, now reimagined with a healthy twist. Imagine a melt-in-your-mouth texture that satisfies your sweet cravings without the guilt.This recipe swaps traditional ingredients for wholesome alternatives like coconut and almond flour, creating a guilt-free indulgence. The magic happens with the blend of corn flour, fragrant ghee, and a delicate sugar syrup.Experience the authentic taste of Lebanon in a lighter, healthier form. This Mefroukeh is perfect for anyone seeking a nutritious dessert that doesn't compromise on flavor.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Sugar Syrup
- 1/2 cup Water
- 1 tbsp Sugar
- 1 tsp Cardamom Powder
For the Coconut Crust
- 1 cup Desiccated Coconut
- 1 tbsp Ghee
- 2 tsp Corn Flour
- 2 tsp Milk cold
- 1/4 cup Almond Flour
For the Cream Stuffing
- 1 tsp Ghee
- 3 1/2 slices Bread brown, crusts removed, cut into small pieces
- 1 tbsp Heavy Cream
- 1/4 cup Milk full-fat
- 1 tsp Rose Water
For the Garnish
- Almonds sliced, to taste
Instructions
- In a small pot, combine the water, sugar, and cardamom powder. Cook over medium heat, stirring occasionally, until the sugar dissolves completely and the syrup slightly thickens.
- In a small bowl, whisk together the corn flour and cold milk until smooth. This will prevent lumps when added to the hot coconut mixture.
- In a pan over medium heat, melt the ghee. Add the desiccated coconut and roast, stirring constantly, until lightly golden brown and fragrant. This toasting process enhances the coconut's flavor.
- Add the corn flour mixture and sugar syrup to the toasted coconut. Stir continuously. Add the almond flour and continue stirring until the mixture thickens and becomes sticky, indicating it's ready to set.
- Lightly grease a pie mold or a small tart pan with ghee. Transfer the coconut mixture to the mold and press it evenly into the bottom and sides to form the crust.
- In a pan over medium heat, melt the ghee. Add the brown bread pieces and heavy cream. Stir in the milk and rose water. Cook, stirring constantly, until the mixture thickens and pulls away from the sides of the pan.
- Spoon the cream stuffing into the center of the coconut crust and spread it evenly. Garnish with sliced almonds. Carefully demold the Mefroukeh onto a serving plate.
Recipe Notes
Good To Know
- For added texture and a beautiful presentation, sprinkle toasted coconut flakes and slivered almonds on top just before serving.
- For a vegan version, substitute clarified butter with coconut oil and use a plant-based sweetener like agave syrup instead of traditional sugar syrup.
- To infuse deeper flavor, gently toast the coconut powder in a dry pan until lightly golden before adding it to the mixture.
Expert Tips
- Use high-quality coconut powder for the best flavor and texture. Freshly grated coconut, if available, will elevate the dish further.
- Adjust the sweetness of the syrup to your preference. Taste and adjust before adding it to the coconut mixture.
- For a richer flavor profile, consider adding a pinch of cardamom or saffron to the syrup.
Storage Instructions
- Mefroukeh keeps well refrigerated for up to 3 days.
- Allow it to come to room temperature or briefly warm it before serving.
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Recipe Nutrition
Calories: 49kcalCarbohydrates: 5gProtein: 1gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gCholesterol: 1mgSugar: 3g
Kanwaljeet Chhabra
Articles: 80
4 Comments
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Such a tempting dish! Thank you.
Thanks for the inspiration! Looks tasty.
Such a scrumptious dish! Thank you.
This is delightful! Thanks for the recipe.