Dissolve the fructose in 1 cup of water.

Add the lemon juice and orange blossom water, and stir the mixture well.

Spray a pot with cooking spray and sauté the shredded coconut over medium heat until it changes color. Then, add the fructose mixture and stir again.

Dissolve the cornstarch in 1 cup of cold water. Add this to the crushed pistachios and mix well.

Pour the pistachio mixture over the coconut mixture. Stir over low heat until the mixture thickens.

Spread the dessert into a medium-sized tray and set it aside to cool to room temperature.

Cut the Coconut Mafrouka into equal pieces and serve.