Amazing 350 Calorie Coconut Baklava Secret

Oh my goodness, you have to try this! There is absolutely nothing better than that moment when you bite into flaky, buttery layers that shatter perfectly, revealing a gooey, sweet center packed with coconut. I swear, traditional baklava always seemed so intimidating, right? Like you needed seven hands and a culinary degree to get the layers thin enough. But I cracked the code!

This recipe for Coconut Baklava is my absolute go-to any time we have friends over or need a dessert that just *wows* people without stressing me out. I’ve probably made this version dozens of times now, and it comes out perfect every single time because we skip all the fussy, complicated steps.

We’re using store-bought phyllo, which is our little secret weapon. You get that beautiful, rich texture you expect, but the process is incredibly straightforward. Trust me, if you can brush butter on a sheet of dough, you can make this pastry.

Assembling Your Perfect Coconut Baklava: Ingredients and Preparation

Oh my goodness, you have to try this! There is absolutely nothing better than that moment when you bite into flaky, buttery layers that shatter perfectly, revealing a gooey, sweet center packed with coconut. I swear, traditional baklava always seemed so intimidating, right? Like you needed seven hands and a culinary degree to get the layers thin enough. But I cracked the code!

This recipe for Coconut Baklava is my absolute go-to any time we have friends over or need a dessert that just *wows* people without stressing me out. I’ve probably made this version dozens of times now, and it comes out perfect every single time because we skip all the fussy, complicated steps.

Prep time is short, about 25 minutes, so you can get this beauty into the oven fast. Before you even touch the dough, make sure you’ve got your butter melted—you’re going to use a full cup of it, so melt it slow and steady! If you’re looking for other simple crowd-pleasers, you should check out my thoughts on five delicious quick bread recipes while you wait for your ingredients.

Essential Components for Coconut Baklava

You’ll need your basic structure pieces first. Don’t skimp on the coconut here; we absolutely need that shredded sweetened coconut to give us the right moisture and classic sweet crunch. Here’s the rundown of everything you should have on hand:

• 1 lb phyllo dough, make sure it’s completely thawed—this is crucial!
• 1 cup unsalted butter, melted until liquid.
• 2 cups shredded sweetened coconut (the star!).
• 1 cup finely chopped walnuts.
• 1 teaspoon ground cinnamon and 1/2 teaspoon ground cloves for spice.
• 1 cup granulated sugar, reserved for the syrup.
• 1 cup water, 1/2 cup honey, and 1/4 cup lemon juice for that amazing syrup later.
• 1 cinnamon stick, only needed for the syrup.

Preparing the Coconut-Nut Filling

While the oven is preheating (set it for 350°F or 175°C, by the way), we mix up our flavor bomb! Grab a medium bowl and toss in that gorgeous coconut, the chopped walnuts, cinnamon, and cloves. Mix it all gently until everything is evenly coated. That’s it! Seriously, that’s the entire filling prep. A little pro tip, because your phyllo will dry out faster than you can blink: stack your unused sheets in the prep bowl, cover them completely with a nicely damp (not soaking wet!) kitchen towel. That little bit of moisture keeps them pliable while you build your layers for this perfect Coconut Baklava.

Step-by-Step Instructions for Layering the Coconut Baklava

Okay, now for the fun part—building these incredible stacks! This is where the texture of your Coconut Baklava gets decided, so pay attention to the buttering. First things first: make sure your oven is set to 350°F (175°C) and your baking pan is ready. Remember that damp towel keeping your phyllo pliable? Keep it handy!

If you’re looking for other amazing baking techniques, I’ve got a whole feature on ultimate homemade cornbread that talks all about layering ingredients, which is kind of what we are doing here!

Building the Phyllo Layers and Filling

We start slow to create a sturdy base. Lay down one sheet of phyllo dough in your buttered pan and give it a light brush with melted butter. You need to repeat this process until you have 8 buttered sheets stacked up. No wrinkles allowed if you can help it!

Now, take one-third of your beautiful coconut-nut mixture and sprinkle it evenly over those 8 buttery layers. Don’t pile it too high in one spot! Next, place 4 fresh sheets of phyllo right on top of that filling, remembering to brush every single one with butter—yes, every sheet! Sprinkle another third of the filling over those 4 sheets. Then, layer 4 more buttered sheets on top, and finally, scatter the last third of your coconut mixture across that.

For the very top, just use those remaining sheets, layering 4 sheets at a time if that helps keep track, making sure the very last sheet gets a generous final coat of butter. You need all those outer layers to get crispy and golden!

Cutting and Baking Your Coconut Baklava

Before this beauty even sees the oven, we have to cut it! Grab a super sharp knife—a long, thin one works best—and cut the entire thing into those classic diamond shapes or just squares, whatever you prefer. The most important part here is that you must cut all the way through to the bottom of the pan! If you only score the top, you won’t be able to pour the syrup in properly later.

Pop that pan into your 350°F oven and let it bake for about 40 to 45 minutes. You’re waiting for that top layer to turn a deep, beautiful golden brown. It should look crisp and perfectly done. Resist the urge to check it too often; let the heat do its magic!

Creating the Signature Honey Syrup for Coconut Baklava

While your gorgeous Coconut Baklava is busy turning golden brown in the oven, we need to whip up the syrup! This part is non-negotiable. The sugar is what gives us that sticky, sweet perfection that soaks right down into the crispy layers. Remember that tip I mentioned about using irresistible honey butter cornbread? Well, honey is key here, too!

The absolute most important thing you need to remember is the temperature contrast. We pour the syrup when the baklava is piping hot, right out of the oven, and the syrup must be warm. If they are both cold, the syrup just sits there sticky on top. Warm on hot absorbs beautifully!

Simmering the Sweet Syrup

Grab a small saucepan—this is easy, I promise. Toss in the granulated sugar, the water, the honey, and that splash of bright lemon juice. Don’t forget the cinnamon stick; that little piece of bark really adds depth to the sweetness.

Set this over medium heat and stir it just until the sugar dissolves completely. Once it comes to a gentle boil, reduce the heat right away to a simmer. Let it simmer away happily for exactly 10 minutes. Any longer and it gets too thick! Once that timer goes off, pull it off the heat and fish out that cinnamon stick immediately. That’s it! Now you just let this heavenly mixture stay warm while you pull your pastry out.

The Crucial Cooling Period for Coconut Baklava

Listen to me: don’t touch this! I know how tempting it is when that beautiful, syrup-soaked Coconut Baklava smells incredible sitting on the counter, but restraint is key here. You absolutely must let this cool completely. We’re talking at least four hours minimally, but honestly, overnight is when it truly shines.

This resting time lets the warm syrup settle deep into every single layer of coconut and phyllo, making it perfectly dense and chewy. If you cut it too soon, the syrup runs out, and your pastry ends up soggy instead of shatteringly crisp on top. Seriously, wait!

Tips for Success When Making Coconut Baklava

So, you’ve nailed the layering and the soaking—that’s half the battle won! But since we want this Coconut Baklava to be legendary, let’s talk about those quick tips that turn a good batch into an amazing one. If you’re looking for other guaranteed wins in the kitchen, you might enjoy looking over my recipe for ultimate delicious potato salad recipes for your next gathering!

Working with Phyllo Dough

If you remember nothing else, remember the damp towel! Phyllo dough is simply terrified of the air and dries out so fast it becomes brittle. Keep those unused sheets covered completely with a damp kitchen towel while you work on the layers below. You want them soft and workable, not cracking apart!

Also, trust me on this: cut your pastry before you bake it. Use a nice, sharp knife or even a bench scraper to score those diamonds or squares right down to the bottom of the pan. If you wait until after the syrup bath, the pastry will have absorbed too much moisture and your knife will just tear the layers apart instead of creating those beautiful, clean edges.

Syrup Consistency Check

We want that warm syrup to flow like a smooth river over the hot pastry. If, for some reason, you made your syrup a little earlier and it cooled down too much and got thick—maybe you got distracted!—don’t panic. Just put it back on very low heat for a minute or two until it loosens up again. Thin syrup absorbs better than thick syrup, ensuring every piece of Coconut Baklava gets that perfect soak.

Serving Suggestions and Storage for Your Coconut Baklava

Alright, the hardest part is over, and you’ve waited the agonizing four hours for this spectacular Coconut Baklava to set up. Now, how do you serve it and keep those leftovers tasting amazing? It’s easier than you think, but there’s one major refrigeration rule you need to follow!

If you’re curious about other incredible desserts, I have a truly decadent recipe for pecan pie brownies that might be next on your list after this success!

Storage Instructions

This is extremely important: Please, please, please do not put your baklava in the fridge! I know it feels safer, but the cold air actually makes the wonderful crispy phyllo layers turn soft and chewy, and frankly, we don’t want that texture change. Keep your Coconut Baklava stored right on the counter, sealed tightly in an airtight container.

If you keep it covered at room temperature, it stays fresh and perfectly crisp for at least a week. It’s dense because of the syrup, so it lasts ages just sitting happily on your kitchen counter.

Pairing Ideas

This pastry is incredibly rich and sweet, so you don’t need much to go with it! Honestly, I love mine with a cup of really strong, dark-roast coffee. The slight bitterness cuts right through the intense sweetness of the honey syrup perfectly. It’s a wonderful contrast.

On a cozy afternoon, a nice, hot cup of black tea is also fantastic. It’s simple, traditional, and lets the flavor profile of the coconut and walnuts really shine through without distraction. Enjoy every sweet, syrupy bite!

Frequently Asked Questions About Coconut Baklava

I always get so many questions rolling in after people try my Coconut Baklava recipe, which is wonderful! It means you guys are excited to bake it. Let’s clear up some of the most common things I hear regarding the pastry, the syrup, and the filling ingredients.

If you’re looking for something on the lighter side after all this rich dessert, you might want to check out my ideas on a pineapple quick bread for a change of pace!

Can I substitute the walnuts in this Coconut Baklava recipe?

Absolutely you can! The walnuts give you a nice richness, but if you have allergies or just prefer a different flavor, feel free to swap them out. I’ve seen people use chopped pistachios—they look gorgeous when they peek out of the layers—or even slivered almonds. Just know that the texture might change slightly. Almonds tend to be a bit harder than walnuts, so the chew will be different, but the coconut flavor will shine right through!

Why did my phyllo dough get tough?

Oh, that’s the cry of every baklava baker! When your phyllo dough gets tough and cracks while you’re layering it, 99 times out of 100, it means it dried out. Phyllo sheets are paper-thin and they lose ambient moisture super fast. You must keep those unused sheets completely covered with a damp kitchen towel while you work on the layers below. If the sheets are already cracking when you take them out, try lightly misting them with water before you even try to brush them with butter for your Coconut Baklava assembly.

Is it necessary to use lemon juice in the syrup?

Yes, please don’t skip the lemon juice! I know it seems weird to add acid to a sweet syrup, but that little bit of acidity is magic. It acts as a crystallization inhibitor. Without it, the sugar and honey can sometimes seize up as they cool, leaving you with a grainy, sugary coating on top of your otherwise perfect Coconut Baklava instead of that smooth, glistening glaze we want. A little bit of tartness balances the pure sweetness beautifully, too!

Nutritional Estimates for This Coconut Baklava

Now, I always have to give a little disclaimer here because this is just an estimate, okay? We’re talking about butter, sugar, honey, and coconut, so these are truly decadent treats! If you’re watching your intake, maybe just serve smaller pieces—though I have a hard time cutting mine small myself! I used the general data provided, so take this as a fun guideline rather than strict science. They are meant for enjoying, not for deep analysis!

If you’re looking for a lighter dessert option later on, perhaps check out my ideas on a light cake without butter and sugar for a totally different vibe next time!

Here is the breakdown per serving size:

• Serving Size: 1 piece
• Calories: 350
• Sugar: 35g (Yes, quite sweet, that’s the baklava way!)
• Fat: 22g (Hello, melted butter!)
• Saturated Fat: 12g
• Carbohydrates: 38g
• Protein: 5g
• Sodium: 50mg

See? Totally worth it. Every single buttery fold of this Coconut Baklava is pure joy, even if the sugar count is high. Just remember to let it rest overnight so you only eat one piece at a time… most of the time!

Share Your Simple Coconut Baklava Creations

I absolutely live for seeing what you all create in your kitchens! Making this simple Coconut Baklava really is a fun process, and I want to know how it turned out for you. Did your layers get super crisp? Did your syrup soak in perfectly overnight? Don’t be shy!

First things first, please come back and leave a rating for the recipe right here on the page. A simple five-star review really helps other folks know that this recipe is the one to trust when they want easy, authentic baklava. Let me know if you tried my trick with the damp towel—it’s a game-changer!

Tell Me What You Think

Take a minute to jot down a comment below. I read every single one, and I love hearing what modifications you might have tried, or if you served it for a specific celebration. Did you use pecans instead of walnuts? Did you pair it with Turkish coffee?

If you snap a picture of your beautiful, glossy, syrup-soaked diamonds, please tag me on social media! Seeing that flaky crust sparkling on your counter is the best reward for sharing my family’s shortcuts. You can always reach out directly through my contact page too if you have private questions!

Rate This Recipe

Let’s get that star rating visible! Scroll up just a bit and hit those stars to let me know how much you loved this sweet treat. Five stars means you’re dreaming of making it again next weekend, right?

This recipe is proof that you don’t need complicated steps to achieve phenomenal results. I hope this Coconut Baklava brings you as much joy as it brings my family during the holidays and quiet afternoons alike. Happy baking, everyone!

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