Milky Coconut and Pistachio Pudding Picture: Shanaaz Parker

Today marks the 15th day of Ramadaan - or boeberaand (boeber night) as it's called in Cape Town. 
To celebrate the halfway mark, Muslims would usually celebrate the day by breaking their fast with a cup of boeber - a sweet milky dish made with sugar, cardamom, stick cinnamon and rose water. 

Shanaaz Parker, author of Fusion, Flavours and many other cookbooks, says the use of milk can be seen as a sign of purity, which makes boeber (or any milky dish) perfect for Ramadaan. 

Shanaaz's milky coconut and pistachio pudding is a great alternative to boeber.  

Serves 10 – 12


  • 10 slices bread, crusts removed
  • 1litre  milk
  • 8 large eggs
  • 60ml golden syrup
  • 250ml yellow sugar
  • 5ml egg yellow food colouring
  • 60ml cake flour, mixed with a little water
  • 1can coconut cream
  • 100g pistachio nuts, chopped
  • 50g butter, melted


  1. Preheat oven to 180˚C. Coat a square Pyrex dish with non-stick cooking spray.
  2. In a bowl soak the bread in milk, and leave to stand for a few minutes. 
  3. In a separate bowl beat the eggs, golden syrup and sugar till well blended
  4. Liquidise the bread and milk till fine and smooth, and add to the egg mixture. 
  5. Add all other ingredients and mix well.
  6. Pour into the Pyrex dish and bake for 30 – 40 minutes till set and golden. 
  7. Cover with foil, if needed, to prevent pudding from browning too much on top. 

Serve hot or if squares are desired, cool pudding slightly and then cut.