Coconut Basbousa with Pistachio Crown

Coconut Basbousa with Pistachio Crown

Moist Semolina Cake • Coconut Bliss • Royal Pistachio Finish

🌿 Introduction

This Coconut Basbousa with Pistachio Crown is a refined twist on the beloved Middle Eastern semolina cake. Rich with coconut flavor, delicately soaked in fragrant syrup, and crowned with vibrant pistachios, this dessert is soft, aromatic, and irresistibly elegant.

Perfect for celebrations, dessert tables, or a luxurious afternoon treat, every bite delivers warmth, sweetness, and nutty indulgence. ✨

🍰 Ingredients
⭐ Coconut Basbousa:

2 cups fine semolina

1 cup shredded coconut

1 cup sugar

1 cup plain yogurt

¾ cup vegetable oil or melted butter

1 tsp baking powder

½ tsp baking soda

Pinch of salt

1 tsp vanilla extract

⭐ Syrup:

1½ cups sugar

1 cup water

1 tbsp lemon juice

1 tsp orange blossom or rose water

⭐ Pistachio Crown:

1 cup finely chopped pistachios

2 tbsp honey or sugar syrup

👩‍🍳 Detailed Instructions
⭐ Step 1 — Prepare the Syrup

Simmer sugar, water, and lemon juice 10 minutes.

Remove from heat and add blossom water.

Cool completely.

⭐ Step 2 — Prepare the Batter

Preheat oven to 180°C (350°F).

Mix semolina, coconut, sugar, baking powder, baking soda, and salt.

Add yogurt, oil, and vanilla.

Stir until thick and smooth.

⭐ Step 3 — Bake

Spread batter evenly in a greased pan.

Score into diamonds or squares.

Bake 35–40 minutes until golden.

⭐ Step 4 — Syrup

Pour cold syrup over hot basbousa slowly.
Allow to absorb fully.

⭐ Step 5 — Pistachio Crown

Warm honey slightly.

Toss pistachios gently.

Press pistachio mixture onto the surface.