Coconut Dubai Chocolate Bar

Coconut transforms the classic Dubai chocolate bar into a tropical-meets-Middle-Eastern fusion — toasted coconut flakes in the kunafa layer add a new texture dimension, while coconut cream enriches the pistachio filling. This bar works equally well for summer parties or holiday gift boxes.

Total time: 1 hour + 1 hour chilling | Yield: 6 bars | Difficulty: Intermediate

Ingredients

For the coconut-pistachio filling:

• 80g pistachio cream
• 40g toasted desiccated coconut
• 2 tbsp coconut cream (the thick part from a can)
• 1/4 tsp vanilla extract

For the coconut kunafa layer:

• 80g kataifi/kunafa dough
• 2 tbsp coconut oil
• 30g toasted coconut flakes (large flakes for texture)

For the chocolate shell:

• 400g milk chocolate couverture, tempered

🛒 Shop the key ingredients on Amazon

• Kataifi / kunafa dough →
• Bronte Sicilian pistachio cream →
• Callebaut milk chocolate couverture →

As an Amazon Associate we earn from qualifying purchases.

Instructions

Make the Coconut-Pistachio Filling

1. Combine pistachio cream, desiccated coconut, coconut cream, and vanilla in a small bowl.
2. Stir until fully combined — the coconut cream loosens the pistachio cream to a spreadable consistency.
3. If too loose, add 1 tbsp additional desiccated coconut. If too stiff, add 1 tsp coconut cream.
4. Refrigerate for 20 minutes to firm up slightly.

Make the Coconut Kunafa Layer

1. Heat coconut oil in a skillet over medium heat.
2. Add kataifi dough, breaking it into small pieces.
3. Toast for 4-5 minutes, stirring constantly, until golden.
4. In the last 30 seconds, add coconut flakes and stir to lightly toast.
5. Remove from heat and cool completely on a plate.

Build the Bars

1. Temper milk chocolate to 29-30C working temperature.
2. Fill mold cavities 1/3 full, coat sides, invert to drain, then refrigerate 5 minutes.
3. Pipe or spoon coconut-pistachio filling into each shell, filling to within 2mm of the top.
4. Add a generous layer of coconut kunafa mix over the filling.
5. Cap with tempered chocolate, level with a palette knife.
6. Refrigerate 45-60 minutes until set.
7. Unmold by flexing the silicone mold gently. Garnish with coconut flakes.

Finishing Touches

For a premium look, drizzle white chocolate over finished bars and sprinkle large coconut flakes before the drizzle sets.

Storage

Store in an airtight container at cool room temperature. The coconut cream in the filling means these bars are best consumed within 10 days.

Flavor Variations

Dark chocolate + coconut: Substitute dark couverture for a less sweet bar. The coconut sweetness contrasts well with 70% dark chocolate.

Lime zest addition: Add 1 tsp lime zest to the coconut-pistachio filling for a tropical twist.

Coconut-raspberry: Add 1 tbsp freeze-dried raspberry powder to the white chocolate drizzle for color contrast.

Why This Combination Works

Coconut and pistachio both carry subtle savory-nutty notes that complement rather than compete with each other. The kunafa crunch is amplified by coconut flakes — two distinct crunchy textures inside one bar.

Frequently Asked Questions

Can I use sweetened shredded coconut instead of desiccated? Sweetened shredded coconut is much moister and will make the filling too loose. Use unsweetened desiccated coconut for the filling.

Where do I get kataifi/kunafa dough? Frozen section of Middle Eastern grocery stores, some specialty food stores, or Amazon. Thaw overnight in the refrigerator before use.

Can I use coconut oil in the chocolate shell? No — adding coconut oil to couverture chocolate prevents proper tempering. Use only pure couverture for the shell.