Directions

• Gather all ingredients.
• Heat milk in a saucepan over low until steaming, about 3 minutes. Remove from heat and whisk in chocolate chips until smooth.
• Pour melted chocolate into a large shallow bowl. Cover with plastic wrap with wrap touching the surface of the chocolate mixture. Freeze until mixture is thickened and chilled, about 30 minutes.
• While chocolate mixture chills, melt butter in a nonstick skillet over medium heat. Add kataifi and cook, stirring occasionally, until golden brown and crispy, about 6 minutes. Transfer to a bowl; set aside 3 tablespoons for garnish.
• Pour chilled chocolate mixture through a fine-mesh strainer set over a large bowl with instant pudding. Whisk mixture constantly until slightly thickened and pudding mix is dissolved, about 4 minutes. Refrigerate until ready to use.
• In a separate bowl, stir together pistachio cream and water until smooth. Gently fold in kataifi, pistachios, and tahini until combined.
• Transfer kataifi mixture to a shallow serving bowl; spread in an even layer. Then, top mixture with chocolate pudding in an even layer.
• Garnish with reserved kataifi, pistachios, and flaky salt, if desired. Serve with strawberries.