In a large pan, melt 1 tablespoon of butter over medium heat. Add the kataifi and toast, stirring often, until golden brown and crisp. This should take about 5–7 minutes.
Remove kataifi from heat and stir in the pistachio cream until evenly coated. Mix in the crushed pistachios for added crunch. Set aside.
In a small bowl, melt the chocolate chips (microwave or double boiler). Stir in the coconut oil—this helps give the chocolate a glossy finish and smoother texture.
Grab a small glass, mason jar, or dessert cup and layer as follows:¼ cup of fresh strawberries2 tablespoons of melted chocolate4 tablespoons of the kataifi-pistachio mixture Repeat the layers once more, finishing with a sprinkle of crushed pistachios on top for a gorgeous finish.
You can enjoy these right away, or cover and pop them into the fridge for up to a day ahead. The layers hold beautifully and the flavours meld together even more over time.
