I really want to talk to you about this tremendous homemade Choco Taco, brought into this century with viral Dubai flavors—crunchy kataifi, rich pistachio butter, and a perfect chocolate shell—but first I need to know more about you.
And there’s only one way I’m going to find out… with a 90s-magazine-inspired quiz, naturally!
Picture this - it’s the late 90s, you’ve just finished your only taste of water for the day (from the hose, of course), and mom said she’s making Kraft mac and cheese for dinner. All of a sudden, you hear that distinctive whisper of music box bells… As it grows louder and clearer, you know for sure: the ice cream truck is here, and you cannot resist its siren song.
You run inside and beg mom for cash before it passes your street. She fishes out, like, three quarters, and YOU ARE SET. You run back out and… what do you order?
Tell me what you’re getting, and I’ll tell you about your career, your classic order now, and all the things you never wanted to know about yourself. There’s nothing not true about this.
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Personally attacking myself for the Choco Taco, but really, can humankind do better than a taco… for dessert?! I’m about to file a class-action lawsuit against Klondike for discontinuing it. And while every Choco Taco tastes better when it comes from a truck, I’ve got you a close second.
The viral Dubai Choco Taco.
But first, another anecdote. Do you ever have those moments where you come up with a brilliant and unique idea, only to discover it’s been done like, a lot already? Well… this is my Dubai Choco Taco. It occurred to me in bed one night—PISTACHIO ICE CREAM!, kataifi at the bottom, all of it dipped in chocolate and sprinkled with pitachios—but then when I went to research how to make the little shells? I discovered that yeah… this has really been done before. A lot. But rightly so - they’re damn delicious.
Cheryl’s Testing Notes
Don’t be scared by the taco shells! They’re just storebought stroopwafels microwaved then shaped between two cups or glasses. They’re filled with caramel, which makes the shaping process super forgiving.
I used chocolate melting wafers for the dip and think that worked much better than chocolate chips just for absolute smoothness and meltiness. Big fan.
This has several steps, but none of them take very long or are difficult to complete. Most of it’s hands-off waiting or freezing time.
They will be very solid after several hours freezing. Give them a few minutes to soften up before enjoyihng.
Let’s make them!
Dubai Choco Tacos
Two things you’ll want to order ahead: kataifi (shredded phyllo pastry — I get mine from Amazon or any Middle Eastern grocery) and pistachio cream (the thick, sweet paste — I usually use Gusto Etna from Amazon). Everything else is your grocery store — including the stroopwafels, which you’ll find at Aldi or Walmart in the international aisle or cookie aisle. Grab the Daelmans or Benton’s (Aldi!) Caramel, 8-count.
For the Shells
8 Daelmans Caramel Stroopwafels
For the Kataifi-Pistachio Filling
½ cup kataifi (shredded phyllo pastry)
1 Tbsp. unsalted butter
½ cup pistachio cream
For the Gelato
1½ pints Talenti Sicilian Pistachio Gelato (or pistachio ice cream), slightly softened
For the Chocolate Coating
1 bag chocolate melting wafers
3 Tbsp. crushed pistachios, for finishing
Flaky salt, for finishing
Melt 1 Tbsp. butter in a skillet over medium heat. Add the kataifi and toss constantly for 4–6 minutes until deep golden and fragrant — don’t walk away, it goes fast. Spread onto a plate and cool completely. This step matters more than any other; under-toasted kataifi tastes like nothing.
Working a couple at a time, microwave the stroopwafels for 30 seconds until just warm and pliable. Working quickly, gently bend each one into a taco shell shape and prop it upright between two glasses or ramekins to hold the shape while it sets — about 60 seconds. The caramel filling acts as a natural glue, so even if they crack slightly, they’ll hold together. Repeat with remaining stroopwafels. Cool completely before filling.
Once the kataifi is fully cooled, stir it into the pistachio cream until evenly combined. You want to do this right before assembling so the kataifi stays as crunchy as possible.
Line a baking sheet with parchment. Spoon about 1 Tbsp. of the kataifi-pistachio cream mixture into the bottom of each shell, pressing it in gently to create an even layer. Pack the softened gelato firmly on top, pressing to fill completely and leveling the top with an offset spatula or butter knife. Freeze for at least 2 hours until completely solid.
When you’re ready to finish, combine the chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30-second bursts, stirring between each, until fully melted and smooth. Let it cool for 2 minutes so it’s fluid but not scorching hot.
Working one at a time, hold a frozen taco over the bowl and spoon the chocolate coating over the exposed gelato top, spreading it gently to the edges and letting it drip slightly down the sides. Immediately scatter crushed pistachios and a pinch of flaky salt on top before the chocolate sets. Return to the parchment-lined sheet and freeze 15 minutes to set completely. If frozen solid (after hours in the freezer), let sit at room temp for a few minutes before enjoying.