DIY Dubai Chocolate Dessert Recipe: Make It at Home

This easy DIY Dubai chocolate dessert was a happy accident. I was invited to a potluck and tasked with dessert, but I didn’t want to bake or spend much time. I rummaged through the pantry and freezer and found frozen kataifi, chocolate chips, ice cream and a jar of pistachio creme — and the dessert practically made itself. It was simple to assemble, fun to serve, and everyone at the potluck enjoyed creating their own version. If you need a quick, crowd-pleasing dessert the next time you have guests, give this DIY Dubai chocolate a try.

Dubai chocolate has become a social media sensation recently. What distinguishes it — besides the lofty price tag when sold ready-made — is the combination of sweet pistachio filling and crisp kataifi. This deconstructed, do-it-yourself version gives all the essential elements and lets guests customize their own dessert.

Tips for making easy DIY Dubai Chocolate dessert

Kataifi

Kataifi is shredded phyllo pastry that looks a lot like angel-hair pasta. I prefer using the frozen kataifi available at Middle Eastern grocery stores and some larger supermarkets. You can buy it pre-toasted, but I like to toast my own so I can coat it with melted salted butter — that salty butter contrasts nicely with the chocolate.

For serving, you can simply bake the kataifi strands and break them into smaller pieces so guests can add as much or as little as they like. Alternatively, shape the raw kataifi into individual nests before baking for a tidy presentation.

Make the kataifi ahead of time and store it in an airtight container. Be sure it is completely cool before storing or serving to keep it crisp.

Chocolate sauce

A simple warm chocolate sauce pairs perfectly with the crunchy kataifi and cold ice cream. Use a milk that won’t make the sauce overly heavy since the dessert already contains ice cream. If you prefer a dairy-free version, plant-based milk works well too. Warm the milk and chocolate gently and stir until smooth; a little vanilla is optional but pleasant.

Pistachio butter

Pistachio butter and pistachio creme are commonly found at Middle Eastern grocers. Pistachio creme is usually sweetened and has a green tint, while pistachio butter resembles almond butter in color and delivers a stronger nutty flavor. I prefer the straightforward pistachio butter for its punch of flavor; because it is less visually striking, I often tuck it between fruit and ice cream for a pleasant surprise in each bite.

Pistachio crumble

For a crunchy garnish, pulse roasted, salted pistachio meats in a food processor until they form coarse granules — not a powder. Sprinkle these over the assembled dessert for texture and salty-sweet contrast.

Berries

Adding diced fruit such as strawberries provides color and a bit of tartness to balance the sweetness. Fruit is optional but recommended for freshness and visual appeal.