Dutch Hangop is one of those simple recipes that feels special right away. It is thick, creamy, fresh, and just right for a festive brunch or a light dessert. This version with honey, pistachios, and pomegranate gives the classic Dutch yogurt dessert a pretty and elegant twist.
The base is old-fashioned and simple: strained yogurt turned into a rich, soft cream. Then come the toppings. Sweet honey, crunchy pistachios, and juicy pomegranate seeds make every spoonful fresh, creamy, and full of texture. Easy to make, but lovely enough for holidays and brunch tables.
Traditional Dutch Hangop with Honey and Pistachios
This Dutch hangop recipe is a great one to keep in your back pocket when you want something easy that still looks festive. Most of the work is just waiting while the yogurt drains, so it fits nicely into a busy day. Make it ahead, spoon it into glasses, and you already look very organized. It is also a beautiful mix of flavors and textures.
The hangop is creamy and mild, the honey adds soft sweetness, the pistachios bring crunch, and the pomegranate keeps it fresh. That makes it perfect for brunch, a holiday table, or a light dessert after dinner. This Dutch hangop recipe is also included in my cookbook, The Kookboek van Brabant.
Ready to make it? Jump straight to the recipe card for the full ingredient list and step-by-step method.
Jump to:
What do you need?
Exact amounts are in the recipe card below.
You only need a few ingredients to make this Dutch yogurt dessert with honey, pistachios, and pomegranate:
- Full-fat yogurt: This is the base of the hangop. Full-fat yogurt gives the creamiest result.
- Cream: Makes the hangop softer, fuller, and creamier.
- Honey: Adds gentle sweetness that works beautifully with the fresh yogurt.
- Pistachios: Bring crunch and a nutty flavor. Toasting them makes them even better.
- Pomegranate seeds: Fresh, juicy, and slightly tart. They make the dessert look beautiful too.
Helpful tip
Short on time? Buy ready-to-use pomegranate seeds. It saves time and keeps your kitchen from looking like a crime scene (and I know from experience 😉 ).
Variations
This recipe is easy to change up:
- swap the pomegranate for red currants or fresh berries
- use walnuts or almonds instead of pistachios
- use Greek yogurt if you need a quicker version
- serve it in one large bowl instead of individual glasses for a brunch table
How to make this
You'll find the full, step-by-step recipe card below.
- Step 1: Line a sieve with cheesecloth and place it over a bowl. Pour in the yogurt and let it drain in the fridge for at least 8 hours. Tip: Overnight is easiest. Then the time consuming part of the recipe is already done.
- Step 2: Spoon the thickened yogurt into a bowl and gently mix it with the cream until smooth and fluffy. Tip: Stir gently, not wildly. You want it creamy, not flat.
- Step 3: Spoon a little honey into each glass. Add the hangop and finish with a little more honey on top.
- Step 4: Toast the pistachios briefly in a dry pan until fragrant. Chop them and sprinkle them over the hangop with the pomegranate seeds.
Top Tips
I've tried this recipe countless times before adding it to my blog. Here some tips, so you don't have to make the mistakes I did.
- The hangop is too thin: It has not drained long enough. Give it at least 8 hours, or overnight for the best texture.
- The pistachios are soft instead of crunchy: Add them just before serving. That way they stay nice and crisp.
- The pomegranate makes a mess: Use packaged pomegranate seeds if you want to keep things easy. Very smart, very practical.
Dutch hangop is a traditional Dutch dessert made by draining yogurt until it becomes thick, creamy, and smooth. It's especially known in Brabant, and it has a simple, homey character.
It tastes fresh, creamy, and mild, with less tang than regular yogurt.
The hangop itself is traditional Dutch. The honey, pistachios, and pomegranate are my festive twist on the classic.
Serve it
This Dutch hangop is delicious:
- as part of a festive brunch
- as a light dessert after dinner
- in small glasses on a buffet table with croissants, brioche, or sweet rolls
- with extra fresh fruit on the side
📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 1 cup full-fat yogurt
- ½ cup heavy cream
- 2 tablespoons honey
- 1 tablespoon pistachios
- 1 tablespoon pomegranate seeds
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Line a sieve with cheesecloth and place it over a bowl. Pour the yogurt into the sieve and let it drain in the refrigerator for at least 8 hours, or overnight.1 cup full-fat yogurt
- Spoon the thickened yogurt into a bowl and gently mix with the cream until smooth.½ cup heavy cream
- Spoon a little honey into each serving glass.2 tablespoons honey
- Divide the hangop between the glasses.
- Spoon the remaining honey over the top.
- Toast the pistachios briefly in a dry skillet until fragrant. Let cool and chop finely.1 tablespoon pistachios
- Sprinkle the pistachios and pomegranate seeds over the glasses. Serve straight away.1 tablespoon pomegranate seeds
Notes
Nutrition
Leave a Reply