Coconut Yakh dar Behesht

creamy, refreshing, rosewater coconut goodness

Yakh dar Behest is an Iranian dessert that translates to "Ice in Paradise". It's often a summer dessert, but honestly, now (at least where I live) life seems icier than ever. So to deal with the winter ice, I figured it was time to make some summer ice, to cancel each other out, PEMDAS style.

Ingredients:

• 3 cups coconut milk

• 1/4 cup cornstarch

• 1.5 cups coconut cream

• 1 1/4 cups white sugar

• 1 tsp cardamom

• 1 cup rice flour

• 3 tbsps rose water

• 1/2 cup coconut flakes

• 1/4 cup crushed pistachios (optional)

Directions:

1. In a small bowl, combine 1/2 cup coconut milk with cornstarch. Whisk until fully combined.

2. In a medium-sized pot over medium heat, whisk together the remaining coconut milk, coconut cream, sugar, cardamom, and rice flour.

3. After three minutes of whisking, add in the cornstarch mixture. Continue whisking until a pudding-like thickness is reached.

4. Whisk in the rosewater and let simmer for three minutes.

5. Pour into your desired container, and sprinkle with coconut flakes.

6. Allow to refrigerate for 6-24 hours. Sprinkle with pistachios.

7. Scoop, serve, and enjoy!

Note: This Yakh dar Behesht is slightly looser and more pudding-like than traditional Yakh dar Behesht, due to the addition of coconut cream in place of water and regular milk. This has a thick, pudding-like texture, while the original is often served sliced in diamond shapes.