Coconut, Pomegranate, Milk, Pistachio Turkish Delight is an extraordinary variation of traditional Turkish delight that combines multiple flavors and textures into one luxurious confection. This sophisticated lokum features distinct layers of creamy milk-flavored gel, tart pomegranate, rich coconut, and is studded with crunchy pistachios throughout. Named in the style of premium Turkish sweet shops, this version requires patience and precision but creates a stunning multi-layered candy that’s as beautiful as it is delicious. Each bite offers a different flavor experience as you encounter the various layers – the floral sweetness of rose-scented milk layer, the bright tartness of pomegranate, the tropical richness of coconut, and the nutty crunch of pistachios. Making this elaborate Turkish delight at home is a true labor of love that results in an impressive confection worthy of gifting or serving at the most special occasions.
Serving Quantity: About 60 pieces
Cooking Time: 2 hours (plus 8 hours setting time)
1. Ingredients for Milk Layer
- 2 cups granulated sugar
- 2 cups water
- 1/2 cup cornstarch
- 1/2 teaspoon cream of tartar
- 1/2 cup whole milk powder
- 1 tablespoon rose water
- 1/4 teaspoon salt
2. Ingredients for Pomegranate Layer
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups pomegranate juice
- 1/2 cup cornstarch
- 1/2 teaspoon cream of tartar
- 1 tablespoon lemon juice
- Red food coloring (optional)
3. Ingredients for Coconut Layer
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups coconut milk (full-fat)
- 1/2 cup cornstarch
- 1/2 teaspoon cream of tartar
- 1/2 cup shredded coconut
- 1 teaspoon coconut extract
4. Ingredients for Assembly
- 1 cup shelled pistachios, roughly chopped
- Vegetable oil for greasing
- 1 cup powdered sugar for dusting
- 1/2 cup cornstarch for dusting
5. Nutrition Information Per Piece
- Calories: 75
- Protein: 1g
- Carbohydrates: 16g
- Fat: 2g
- Fiber: 0g
- Sodium: 10mg
6. Prepare the Pan
Line a 9 by 13 inch baking pan with parchment paper, leaving overhang on two opposite sides for easy removal. Generously oil the parchment and all sides of the pan with a neutral vegetable oil. This prevents the Turkish delight from sticking. Make sure there are no wrinkles in the parchment as these will create lines in your candy.
7. Make the Milk Layer Base
In a medium saucepan, combine 2 cups of sugar with 1 cup of water. Heat over medium, stirring until the sugar dissolves completely. Once dissolved, stop stirring and bring to a boil. Let it boil until it reaches 240 degrees Fahrenheit on a candy thermometer (soft ball stage). This takes about 10 to 12 minutes. Set aside but keep warm.
8. Prepare Milk Starch Mixture
In a separate large, heavy-bottomed saucepan, whisk together 1/2 cup cornstarch, cream of tartar, milk powder, and salt. Gradually whisk in 1 cup of cold water until completely smooth with no lumps. Place over medium heat and cook, stirring constantly, until the mixture thickens into a translucent gel. This takes about 10 to 12 minutes.
9. Combine Milk Syrup and Starch
Once the milk starch mixture is thick and glossy, slowly pour in the hot sugar syrup while stirring constantly. Be very careful as it will bubble vigorously. Reduce heat to low and continue cooking, stirring frequently, for about 30 to 40 minutes until very thick, pale, and glossy. Add rose water in the last 5 minutes. The mixture should pull away from the sides of the pan.
10. Add Half the Pistachios
Stir half of the chopped pistachios into the milk layer mixture. Work quickly as the mixture begins setting as it cools. Pour the milk layer into the prepared pan and spread it evenly. It should be about half an inch thick. Let it cool and set for 30 minutes while you prepare the next layer.
11. Make the Pomegranate Layer
Follow the same process as the milk layer: Make a sugar syrup with 1 and 1/2 cups sugar and 3/4 cup pomegranate juice, heating to 240 degrees. In another pot, mix 1/2 cup cornstarch and cream of tartar with 3/4 cup pomegranate juice. Cook until thick and translucent. Combine the syrup into the starch mixture, add lemon juice and optional red coloring, and cook for 30 to 40 minutes until very thick.
12. Layer the Pomegranate
Once the milk layer has set and is cool to the touch, carefully pour the pomegranate mixture over it. Spread evenly to create a distinct layer. Let this set for 30 minutes while you prepare the coconut layer.
13. Make the Coconut Layer
Repeat the process with coconut layer ingredients: Make sugar syrup with 1 and 1/2 cups sugar and 3/4 cup coconut milk to 240 degrees. Prepare starch mixture with cornstarch, cream of tartar, and 3/4 cup coconut milk. Cook until thick, combine with syrup, add shredded coconut and coconut extract, and cook for 30 to 40 minutes.
14. Add Final Layer
Stir the remaining pistachios into the coconut mixture. Pour over the pomegranate layer and spread evenly. This creates your third and final layer. Smooth the top carefully as this will be the visible top of your finished Turkish delight.
15. Let Set Completely
Lightly oil the top surface of the coconut layer to prevent a skin from forming. Let the entire pan of layered Turkish delight set at room temperature, uncovered, for at least 8 hours or preferably overnight. Don’t refrigerate as this makes it too firm and changes the texture. The candy needs to set slowly at room temperature to achieve the proper chewy consistency.
16. Prepare Dusting Mixture
In a shallow bowl, combine the powdered sugar and cornstarch for dusting. Mix well. This coating prevents the pieces from sticking together and adds a beautiful white finish.
17. Remove From Pan
Once fully set, use the parchment overhang to lift the entire slab of Turkish delight out of the pan. Place it on a large cutting board. The layers should be distinct and visible from the side.
18. Oil Your Knife
Lightly oil a large, sharp knife or dust it with the powdered sugar mixture. This prevents sticking when cutting. You’ll need to clean and re-oil or re-dust the knife frequently during cutting.
19. Cut Into Pieces
Cut the Turkish delight into small rectangles or squares, about 1 inch by 1 and a half inches. Traditional Turkish delight is cut into small, bite-sized pieces. Wipe and re-oil the knife between cuts. The three distinct layers should be visible in each piece, creating a beautiful striped appearance.
20. Coat the Pieces
Place several pieces at a time into the bowl with the powdered sugar and cornstarch mixture. Toss gently to coat all sides, including the cut edges. The coating should be generous and even. Shake off excess and arrange the coated pieces on a tray.
21. Store Properly
Layer the coated Turkish delight pieces in an airtight container with parchment or wax paper between layers. Store at room temperature in a cool, dry place. Properly stored, this Turkish delight keeps for up to 2 weeks. Don’t refrigerate as it becomes too hard. Avoid humid conditions which make it sticky.
22. Tips for Success
This recipe is advanced and requires patience and precision. Make sure you’ve successfully made basic Turkish delight before attempting this layered version. Each layer must reach 240 degrees Fahrenheit in the syrup stage. This temperature is crucial for proper setting. Use a reliable candy thermometer. The long cooking time after combining syrup and starch cannot be rushed. This is when the mixture develops the proper texture and translucency. Patience is essential. Constant stirring during the starch cooking phase prevents scorching and lumps. The mixture can easily burn on the bottom if left unattended. Each layer must cool and set before adding the next layer, or they’ll blend together instead of remaining distinct. Wait the full 30 minutes between layers. Pomegranate juice provides natural tartness and color. Use 100% pomegranate juice, not pomegranate cocktail which is too sweet and diluted. Full-fat coconut milk is essential for the coconut layer. Light coconut milk doesn’t have enough fat and creates a different texture. Rose water is traditional in Turkish milk-flavored sweets. Use it sparingly as it’s very concentrated. Too much tastes soapy. Milk powder creates the characteristic creamy, milky flavor and helps thicken the mixture. Don’t substitute with liquid milk. The pistachios should be unsalted and preferably Turkish or Iranian pistachios which have the best flavor and appearance. Roughly chop them so you can see distinct pieces. Humidity is the enemy of Turkish delight. Make it on a dry day and store in a cool, dry place. High humidity makes it sticky and prevents proper setting. Different colored layers create visual impact. The white milk layer, red pomegranate layer, and pale coconut layer create beautiful stripes when cut. Oil is better than flour for greasing as flour can create a chalky residue on the finished candy. Use neutral vegetable oil. For even more luxury, add a thin layer of crushed rose petals, saffron strands, or edible gold leaf between layers before they fully set. This elaborate Turkish delight makes an impressive gift. Package pieces in small boxes lined with tissue paper and tied with ribbon for elegant presentation. The technique of layering can be applied to other flavor combinations. Try chocolate, pistachio, and orange; or rose, lemon, and pistachio for variation. Each layer can be flavored independently. Cutting Turkish delight is challenging as it’s sticky. Keep your knife well-oiled and work patiently for the neatest cuts. Traditional Turkish sweet shops cut lokum by hand with incredible precision. It takes practice to achieve perfectly uniform pieces. The contrast of textures and flavors is what makes this version special – creamy milk, tart pomegranate, tropical coconut, and crunchy pistachios all in one bite. In Turkey, premium Turkish delight like this is reserved for special occasions, holidays, and honored guests. Making it shows great respect and hospitality. This recipe can be halved if you want to make a smaller batch, though the cooking times remain the same. Use an 8 by 8 inch pan for half the recipe.
