Ingredients

• 1.5 cups whole milk
• 0.75 cups semisweet chocolate chips
• 2 tablespoons unsalted butter
• 1.5 cups frozen or thawed kataifi
• 1 , 3.9 ounce
• 1 cup pistachio cream
• 3 tablespoons tap water
• 0.5 cups lightly salted pistachios
• 1.5 tablespoons tahini
• 1 quart fresh strawberries
• flaky sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat milk in a saucepan over low until steaming, about 3 minutes. Remove from heat and whisk in chocolate chips until smooth.
3. 3 Pour melted chocolate into a large shallow bowl. Cover with plastic wrap with wrap touching the surface of the chocolate mixture. Freeze until mixture is thickened and chilled, about 30 minutes.
4. 4 While chocolate mixture chills, melt butter in a nonstick skillet over medium heat. Add kataifi and cook, stirring occasionally, until golden brown and crispy, about 6 minutes. Transfer to a bowl; set aside 3 tablespoons for garnish.
5. 5 Pour chilled chocolate mixture through a fine-mesh strainer set over a large bowl with instant pudding. Whisk mixture constantly until slightly thickened and pudding mix is dissolved, about 4 minutes. Refrigerate until ready to use.
6. 6 In a separate bowl, stir together pistachio cream and water until smooth. Gently fold in kataifi, pistachios, and tahini until combined.
7. 7 Transfer kataifi mixture to a shallow serving bowl; spread in an even layer. Then, top mixture with chocolate pudding in an even layer.
8. 8 Garnish with reserved kataifi, pistachios, and flaky salt, if desired. Serve with strawberries.

Nutrition per serving