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Coconut Baklava Recipe

by Katerina

5 from 12 votes

Jun 09, 2020, Updated Aug 09, 2024

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My Coconut Baklava is a decadent twist on traditional baklava! Flaky layers of phyllo sheets are filled with shredded coconut and chopped walnuts and then drenched in sweet honey syrup.

Bust out the Phyllo sheets, my friends – I’ve got a project for you! You are going to make Coconut Baklava this weekend!

I can’t even begin to count how many emails I have received from my fellow countrymen/women about a baklava recipe. Sure, they can go to Google and ask him, but that’s no fun. You want to go straight to the horse’s, or in this case, blogger’s, mouth and hear it from the expert. I just called myself an expert! Far from it, but growing up in Macedonia, I learned a thing or two from my baba (grandma), who taught me the art of layering phyllo and mastering the perfect syrup. So while I may not be an expert in everything, I can say with confidence that I make a dang delicious Baklava, and that’s that!

Recipe Ingredients

Baklava is usually filled with honey and walnuts, but I am not a complete fan of this filling; I need more. So I added shredded coconut, and THAT was a smart move. No, it was brilliant! The ingredients for this coconut baklava recipe are similar to those for classic baklava but with a few sweet additions.

For the Baklava

• Shredded Coconut – Adds texture and flavor to the baklava filling.
• Walnuts – You could also use pistachios or macadamia nuts.
• Vanilla Extract – Provides aroma and flavor.
• Milk – You can use any milk, even non-dairy, for the filling.
• Honey – To sweeten the mixture.
• Phyllo Sheets – This is NOT the same as puff pastry so be sure to use phyllo dough.
• Butter – I recommend using 1 stick of butter, melted, to brush all the phyllo sheets.

For the Simple Syrup

• Water – You’ll need a cup of water to make the syrup.
• Sugar – Needed for the simple syrup.
• Lemon Juice – Use fresh lemon juice, not from a bottle.

How to Make Coconut Baklava

• Prep. Preheat the oven to 325˚F.
• Make the filling. Combine the coconut, walnuts, vanilla, milk, and honey in a large bowl, mix well and set aside. The mixture should be just moist. If it looks too dry, mix in a couple more tablespoons of milk. Set aside.
• Unroll the phyllo sheets. As you work with the phyllo, keep the phyllo sheets covered with a damp paper towel so they don’t dry out. You can also use plastic wrap to cover the stack. 
• Prep the pan. Grease a jellyroll pan with melted butter. You can also use a 9×13 baking pan – cut the phyllo sheets to fit it.
• Assemble the baklava.  Layer 10 pieces of Phyllo sheets inside the pan, brushing each sheet with melted butter before adding the next. Sprinkle a bit of the coconut mixture over the layered phyllo sheets. Continue to layer 5 more phyllo sheets, brushing each sheet with butter before adding the next. Sprinkle with more of the nut mixture. Repeat this 2 more times. Finish the baklava with a layer of 10 phyllo sheets – brushing each sheet with butter – and finally, brush the top with more melted butter. For step-by-step photos, check out this baklava recipe. Even though the recipes are different, the assembly method is the same.
• Cut it. Using a sharp knife, cut the coconut baklava into 4 long rows, then cut diagonally to make diamond shapes. You can also cut straight across to make square shapes.
• Bake. Bake the baklava until golden on top, about 50-ish minutes.
• Prepare the Syrup. Combine water and sugar in a saucepan and bring to a boil; lower heat to a simmer, and continue to cook for 15 minutes. Remove from heat and stir in the lemon juice.
• Add the syrup to the baklava. Pour the hot syrup over the completely cooled baklava. OR, you can pour cold syrup over hot (just baked) baklava.
• Cool. Finally, let stand in a cool dry place, uncovered, for 6 hours or overnight.

How to Store Baklava

Baklava has a lengthy shelf life. It should be stored in an airtight container, either at room temperature or in the fridge. Storing at room temperature will preserve the crispiness, but if you like your baklava chewy and a bit harder, store it in the refrigerator. I keep my baklava in an airtight container at room temperature. It will stay fresh and delicious for about 10 to 14 days.

Can I Freeze It?

Baklava can be frozen before baking it. Assemble the baklava ahead of time – don’t bake – and keep it in the freezer for up to 3 months. Just cover it in plastic wrap and aluminum foil. When ready, thaw on the kitchen counter and bake as directed in the recipe.

More Phyllo Recipes

• Phyllo Raspberry Pop Tarts
• Butternut Squash And Spinach Pie
• Breakfast Pizza
• Asparagus Phyllo Bundles

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5 from 12 votes

Coconut Baklava

by Katerina | Diethood

This Coconut Baklava is the best baklava around. Flaky layers of phyllo sheets filled with an incredibly delicious honey coconut mixture.

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Cooling Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 30 Serves

Ingredients 

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For the Baklava

• ▢ 4 cups sweetened shredded coconut
• ▢ 1½ cups finely chopped walnuts
• ▢ 2 teaspoons pure vanilla extract
• ▢ ⅓ cup milk
• ▢ ¼ cup honey
• ▢ 40 phyllo sheets, divided
• ▢ 8 tablespoons unsalted butter, melted

For the Syrup

• ▢ 1 cup water
• ▢ 1½ cups sugar
• ▢ 2 tablespoons fresh lemon juice

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Instructions 

• Preheat oven to 325˚F.
• Combine coconut, finely chopped walnuts, vanilla, milk, and honey in a bowl, mix well until thoroughly combined and set aside. Mixture should be just moist. If it looks too dry, mix in couple more tablespoons of milk.
• Grease a jellyroll pan with melted butter. You can also use a 9×13 baking pan, but you will have to cut the phyllo sheets to fit.
• Unroll the phyllo sheets; as you work with the phyllo sheets, keep the sheets covered with a damp paper towel so they don’t dry out. You can also use plastic wrap to cover the stack. 
• Layer 10 pieces of Phyllo sheets inside the pan, brushing each sheet with melted butter before adding the next.
• Sprinkle about ¾ cups of the coconut mixture over the layered phyllo sheets.
• Continue to layer 5 more phyllo sheets, brushing each sheet with butter before adding the next.
• Sprinkle with more of the coconut mixture. Repeat with 5 more sheets of phyllo and sprinkle with coconut mixture again; repeat this 2 more times.
• Finish the baklava with a layer of 10 phyllo sheets – brushing each sheet with butter – and finally, brush the top with more melted butter.
• Cut the baklava. First, cut it into 4 long rows, and then cut diagonally to make diamond shapes. You can also cut straight across to make square shapes.
• Bake for 55 minutes, or until golden on top.
• Remove from oven and let completely cool.
• In the meantime, prepare the syrup. Combine water and sugar in a saucepan and bring to a boil; lower heat to a simmer and continue to cook for 15 minutes. Remove from heat and stir in the lemon juice.
• Pour the hot syrup over the completely cooled baklava. OR, you can pour cold syrup over hot (just baked) baklava.
• Let stand in a cool dry place, uncovered, for at least 6 hours or overnight.

Notes

Baklava can be stored at room temperature, well covered, for 10 to 14 days. It can also be kept in the fridge. 

Nutrition

Calories: 221kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 133mg | Potassium: 82mg | Fiber: 1g | Sugar: 18g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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