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A close-up, triangular slice of glistening Coconut Baklava resting on a white plate with syrup pooling underneath.

Simple Coconut Baklava

  • Author: jekof.com
  • Total Time: 70 min
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A straightforward recipe for sweet, layered pastry made with coconut and phyllo dough.

Ingredients

Scale
  • 1 lb phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • 2 cups shredded sweetened coconut
  • 1 cup finely chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 1 cinnamon stick

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.
  2. In a medium bowl, mix the shredded coconut, chopped walnuts, cinnamon, and cloves. Set aside.
  3. Place one sheet of phyllo dough in the prepared pan. Brush lightly with melted butter. Repeat this process until you have used 8 sheets of phyllo.
  4. Sprinkle one-third of the coconut-nut mixture evenly over the buttered phyllo layers.
  5. Top with 4 more sheets of phyllo, brushing each sheet with butter.
  6. Sprinkle another one-third of the coconut-nut mixture over these layers.
  7. Top with 4 more sheets of phyllo, brushing each sheet with butter.
  8. Sprinkle the remaining coconut-nut mixture over the layers.
  9. Top with the remaining phyllo sheets, brushing each sheet with butter, ending with a final butter layer on top.
  10. Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way to the bottom of the pan.
  11. Bake for 40 to 45 minutes, or until the top is golden brown.
  12. While the baklava bakes, prepare the syrup: Combine the sugar, water, honey, lemon juice, and cinnamon stick in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat and discard the cinnamon stick.
  13. Immediately pour the warm syrup evenly over the hot, baked baklava.
  14. Let the baklava cool completely at room temperature for at least 4 hours, or preferably overnight, before serving.

Notes

  • Keep the unused phyllo dough covered with a damp towel while you work to prevent it from drying out.
  • For a richer flavor, you can toast the walnuts lightly before chopping them.
  • If the syrup seems too thick after cooling, warm it slightly before pouring it over the baklava.
  • Prep Time: 25 min
  • Cook Time: 45 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 piece
  • Calories: 350
  • Sugar: 35
  • Sodium: 50
  • Fat: 22
  • Saturated Fat: 12
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 5
  • Cholesterol: 30

Keywords: coconut baklava, phyllo pastry, sweet dessert, nut pastry, honey syrup

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Find it online: https://jekof.com/coconut-baklava-recipe-simple/