Gluten-Free No-Baked Coconut Diamonds
Coconut diamonds or as we say in Farsi Loz Nargil is a traditional Iranian pastry that is made of a few simple ingredients coconut powder, powdered sugar, rose water, and boiling hot water. This no-baked gluten free pasty is creamy, sweet, and perfumed with rose water. A perfect pastry for weddings, engagement parties, and Nowruz.
The origin of this pastry is the city of Yazd, Iran. I invite you to read my blog post on Yazd, and Haj-khalifeh Rahbar the most famous pastry shop in Iran.
Few key points about the recipe:
Coconut powder is easily available in most spice shops in Iran. Coconut powder is made from fresh coconut chunks that have been dried and grinded into a powder. This powder doesn't go through any chemical process and there is no added sugar. But here in the US, it's a challenge to find the same thing, unless you have a local Persian market near by, you have to use the shredded coconut.
Here is how you can coconut powder:
- Pre-heat the oven to 200°F (160°C)
- place shredded coconuts on a baking tray covered with parchment paper
- Place in the oven on the middle rack
- Toss them every 10-15 minutes so they don't turn color
- Keep them in the oven until the shredded coconuts are dried.
- Remove from the oven and let cool
- Use your food processor to make a fine powder
In the original recipe, the amount of sugar and coconut powder is the same, because coconut powdered as I mentioned isn't sweetened. However here most shredded coconuts are sweetened, so I've changed the recipe to account for the sweetness of the coconuts.
Coconut Diamonds / Loz Nargil
Yields: 30 pieces
250g coconut powder
125g powdered sugar, sifted
1/4 cup rose water
1/3 cup boiling water
50g slivered pistachios
In a bowl of a food processor, mix together all the ingredients: coconut powder, powdered sugar, rose water, and boiling water. Pulse together until soft and smooth, almost like a thick paste.
If the dough isn't soft and doesn't come together easily, you can add more water.
Use a baking spray to spray the bottom of a rectangular baking pan. Pour the coconut paste onto the pan, use your hand to make an even layer of the coconut paste. You can use a fondant smoother to smooth the top. After ensuring that the top is smooth and leveled, cover with a plastic wrap and place the baking tray in the fridge for 12 hours.
To cut the pastry into the diamond shapes, first use a roller to make straight lines, giving less than an inch space in between each lines. Once you cut all the straight lines, turn your baking tray around and use the same less than half an inch to make diagonal lines.
Decorate the diamonds with slivered pistachios or cardamom seeds.
They're best served with coffee or tea.
Storage: Keep them in an airtight container and place in the fridge for 30 days.