Cut the kunefe pastry into small pieces. Preheat a pan, add the ghee, and toss in the kunefe.

Keep mixing and breaking it down into even smaller pieces as it cooks until it turns golden and crispy. Once done, remove from the heat and let it cool.

If needed, melt the pistachio cream, then pour it over the cooled kunefe and mix well.

In a saucepan, melt the chocolate with the coconut oil, stirring until smooth, then set it aside.

Quarter the strawberries and start layering your dessert in a cup or jar. Begin with a few strawberries, followed by the pistachio kunefe, then drizzle some melted chocolate. Repeat the layers—strawberries, kunefe, and chocolate—until your cup or jar is full. Enjoy!