Raspberry Pistachio Dessert Nachos

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If you're looking for a dessert that's fun to share and guaranteed to impress, these Raspberry Pistachio Dessert Nachos are the perfect choice. Crispy homemade cinnamon-sugar tortilla chips are piled high with creamy pistachio ice cream, silky pistachio cream, homemade raspberry coulis, fresh raspberries, and crunchy chopped pistachios. Every bite is sweet, fruity, creamy, and wonderfully crunchy.

This recipe was inspired by the romantic comedy Voicemails for Isabelle. This dessert is perfect for date nights, movie marathons, Valentine's Day, or whenever you're craving something a little special.

My other recipes are also really delicious! Check out the matcha warabi mochi as well as my strawberry matcha cake.

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How to Make Raspberry Coulis/Puree
🥣Ingredients
📖Instructions

FAQ
Raspberry Pistachio Dessert Nachos
Comments

How to Make Raspberry Coulis/Puree

Blend the raspberries until completely smooth.
Pass the mixture through a fine-mesh sieve into a saucepan to remove the seeds.

Add sugar and lime juice. Simmer over medium heat for about 15 minutes, stirring occasionally, until the puree thickens and reduces.
Allow the puree to cool completely before refrigerating.
Once chilled, the puree is ready to use!

🥣Ingredients

Fresh raspberries – The star ingredient that gives the coulis its vibrant colour and naturally sweet-tart berry flavour.
Lime or lemon juice – Adds a bright citrus note that enhances the flavour of the raspberries.
Granulated sugar – Sweetens the coulis while balancing the natural tartness of the fruit.

Small flour tortillas – Crisp up beautifully when fried, creating the perfect base for dessert nachos. Can also use corn tortillas. Small ones are best for a good size chip.
Oil for frying – Helps the tortilla chips become golden, light, and wonderfully crunchy.
Granulated sugar – Coats the warm tortilla chips with a sweet, sparkling finish.

Ground cinnamon – Adds a warm, comforting spice that pairs perfectly with the sugar.
Pistachio ice cream – Creamy and nutty, it melts beautifully over the warm cinnamon sugar chips.
Pistachio cream – A rich, silky spread that adds an extra layer of indulgent pistachio flavour.

Chopped pistachios – Provide a delicious crunch and enhance the nutty flavour of the dessert.
Fresh raspberries – Add a fresh burst of juicy sweetness and a beautiful finishing touch.

See recipe card for quantities.

📖Instructions

Step 1:
Prepare the raspberry coulis by blending the raspberries until smooth. Strain through a fine mesh sieve to remove the seeds. Transfer the puree to a saucepan, add the citrus juice and sugar, then simmer gently for about 10 minutes. Let cool completely before refrigerating.

Step 2:
Cut the tortillas into triangle-shaped chips.

Heat the oil to 350°F (175°C). Carefully fry the tortilla triangles until crisp and golden, about 5 minutes.

Step 3:
Transfer chips immediately to a large bowl and toss with the cinnamon-sugar mixture while still warm.

Step 4:
Arrange the cinnamon sugar chips on a serving platter or in a large bowl. Add scoops of pistachio ice cream over the chips.

Step 5:
Drizzle generously with pistachio cream and the cooled raspberry coulis.

Step 6:
Finish with chopped pistachios and fresh raspberries. Serve immediately before the ice cream begins to melt.

Hint: you can also airfry the chips for a oil-free option. They won't be as delicious though!

Substitutions and Variations

Bake or air fry the tortilla chips instead of frying for a lighter version.

Use strawberries, blackberries, or cherries in place of raspberries.
Substitute vanilla or white chocolate ice cream if pistachio isn't available.
Try Nutella, white chocolate sauce, or melted dark chocolate instead of pistachio cream.

Add whipped cream for an extra indulgent dessert.
Sprinkle on mini chocolate chips, toasted coconut, or white chocolate curls for extra texture.
Add a few fresh mint leaves for a refreshing finish.

Equipment

You do need some equipment for this recipe.

Blender or food processor
Fine mesh sieve

Small saucepan
Knife and cutting board
Deep saucepan or fryer

Slotted spoon or spider strainer
Mixing bowl
Paper towels

Serving platter or large bowl

Storage

Dessert nachos are best enjoyed immediately after assembling.

The raspberry coulis can be stored in an airtight container in the refrigerator for up to 5 days.

Fried cinnamon sugar tortilla chips can be stored in an airtight container at room temperature for up to 3 days. If they soften slightly, crisp them in a warm oven for a few minutes before serving.

Store any leftover toppings separately and assemble fresh portions when ready to eat.

Top Tip

Prepare the raspberry coulis a day in advance so it's thoroughly chilled before serving. Warm cinnamon sugar chips paired with cold pistachio ice cream and cool raspberry sauce create the perfect contrast of temperatures and textures.

FAQ

Can I make the raspberry coulis ahead of time?

Yes. The coulis can be made several days in advance and stored in the refrigerator until needed.

Can I bake the tortilla chips instead of frying?

Absolutely. Brush the tortilla triangles lightly with oil, bake until crisp, then toss them in the cinnamon sugar while they're still warm.

Can I use frozen raspberries?

Yes. Thaw them first and drain any excess liquid before blending.

What is pistachio cream?

Pistachio cream is a smooth, sweet spread made from pistachios, similar in consistency to chocolate hazelnut spread. It's delicious drizzled over ice cream and desserts.

Yield: 2 portions