There’s something magical about the smell of warm, flaky pastry draped in honey and sprinkled with nuts—especially when it’s infused with the sweet, tropical aroma of coconut. I remember the first time I made this coconut baklava—I was just experimenting in the kitchen, craving something rich and new, and it turned out to be an absolute revelation. It’s like the classic baklava you’ve probably had at a Greek or Middle Eastern restaurant, but with a delightful coconut twist that makes it feel like a vacation in every bite. This recipe has become a family favorite, especially when I want to impress friends or just treat myself after a long week. The best part? It’s surprisingly simple to make, no fancy ingredients required, and it keeps well for days—trust me, it disappears quickly at my house! If you love flaky pastry, sweet coconut, and a touch of honey goodness, you’ll fall in love with this coconut baklava too. Let’s dive into how you can make it at home!
Thank you for reading this post, don't forget to subscribe!What is coconut baklava?
Think of coconut baklava as a tropical upgrade to the traditional Greek dessert. It’s essentially layers of buttery, crispy phyllo dough filled with a sweet, toasted coconut mixture, then baked until golden. Once it’s baked, you pour a warm honey syrup over the top, letting it soak in—creating that sticky, luscious finish that everyone adores. The name “baklava” itself hails from the Ottoman Empire, and it’s always been celebrated for its rich, layered texture and complex flavor profile. However, the coconut twist transforms it from a classic Middle Eastern treat into something that’s a little more fun, a little more personal. Think of it as your go-to dessert for when you want something *fancy* but still approachable; perfect for a brunch, a dinner party, or just a cozy night in. It’s really just layers of flaky pastry, chewy coconut filling, and a sweet glaze—simple but totally addictive. I promise you, once you try it, you’ll want to keep a batch in the fridge forever!
Why you’ll love this recipe?
What I love most about this coconut baklava is how it strikes the perfect balance between indulgence and simplicity. The flavor profile is out of this world—the toasted coconut gives it a warm, almost caramelized flavor, while the honey syrup makes every bite irresistibly sticky and sweet. The aroma alone is enough to make your house feel like a bakery—you’ll catch the scent of toasted coconut, warm butter, and honey wafting through the air, drawing everyone into the kitchen. And let’s talk about how easy it really is: despite its layered, impressive appearance, this dessert is straightforward to make. You don’t need any fancy equipment or complicated steps. Just some patience while layering and baking! Budget-wise, it’s a win too—most ingredients are pantry staples, and you won’t spend a fortune on exotic items. Plus, it’s super versatile—you can serve it at brunch with coffee, as a sweet ending for dinner, or even keep it tucked away in the freezer for those unexpected sweet cravings. Honestly, what I love most is how everyone asks for seconds—they just can’t get enough of that coconut-y goodness. It’s one of those desserts that gets better as it sits, so you can prepare it ahead and just enjoy the aroma filling your kitchen.
How do you make coconut baklava?
Quick Overview
This coconut baklava is surprisingly simple to whip up—think of it as assembling layers of flaky phyllo with a toasted coconut filling, baking until crisp, then drenching it in honey syrup. I always do this when I want a showstopper dessert without spending hours in the kitchen, and the best part? You can make it ahead, let it soak, and still keep all those crispy, sweet layers intact. The key is to toast your coconut first—trust me, it brings out that rich, nutty flavor—and layer it carefully so each slice is packed with goodness. Baking time is quick, just a little patience waiting for it to cool before pouring over the honey glaze, which is warm but not boiling. You’ll love how this turns out—every piece is flaky, chewy, and sticky in the best way. It’s perfect when you’re craving something indulgent but don’t want to fuss with complicated steps. Once cooled, a drizzle of honey and a sprinkle of extra coconut make it look even more irresistible. This one’s a lifesaver on busy nights or when you simply want to treat yourself!
Ingredients
For the Main Batter:
– 1 package (about 16 oz) of phyllo dough, thawed (leave it uncovered to prevent drying out)
– ½ cup unsalted butter, melted (trust me on this—real butter makes all the difference)
– ¼ cup vegetable oil (for brushing the layers)
– 1 cup granulated sugar
– ½ teaspoon salt
For the Filling:
– 2 cups shredded unsweetened coconut (fresh or frozen, toast it for extra flavor)
– 1 cup chopped almonds or walnuts (optional, but adds a lovely crunch)
– ½ cup honey (plus extra for drizzling later)
– ¼ cup brown sugar
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
For the Glaze:
– ½ cup honey
– 2 tablespoons water
– 1 teaspoon lemon juice (optional but adds bright flavor)
– Extra shredded coconut for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish—get into all the corners so the layers don’t stick! Cover your phyllo with a damp cloth while you work to keep it from drying out. Prepare a pastry brush or a small spoon for melting and brushing butter over each layer.
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Step 2: Mix Dry Ingredients
In a small bowl, mix together your chopped nuts (if using), cinnamon, and a pinch of salt. This will be your flavor boost inside the coconut filling. Toast the shredded coconut in a dry skillet over medium heat until golden—this step is crucial because it awakens the coconut’s nutty aroma and flavor; don’t skip it!
Step 3: Mix Wet Ingredients
In a microwave-safe bowl, gently warm honey, brown sugar, vanilla, and a splash of water until the sugar dissolves. Be careful not to boil—just warm enough to blend smoothly. This syrup will soak into the pastry later, so it should be liquid but not boiling hot.
Step 4: Combine
In a large bowl, mix toasted coconut, chopped nuts, and a spoonful of your honey mixture to lightly coat everything. This filling will be layered between the phyllo sheets, so aim for a moist, crumbly texture—not wet, just nicely coated.
Step 5: Prepare Filling
Once combined, taste and adjust. I like to add a little more cinnamon or a splash of vanilla for extra warmth. Remember, the filling should be moist enough to stick together but not soggy.
Step 6: Layer & Swirl
Start laying your phyllo sheets in the baking dish, brushing each sheet generously with melted butter or oil. After about 4 sheets, spread a layer of your coconut filling. Repeat layers until all ingredients are used, finishing with a top layer of phyllo. As you go, don’t forget to brush each sheet with butter or oil—this is what makes it so flaky!
For a pretty marble effect, you can swirl a bit of the honey mixture into the filling before layering or gently swirl it on top before baking.
Step 7: Bake
Pop it in the oven and bake for 30-40 minutes, or until the top is golden and crisp. Keep an eye on it—every oven is different! If it’s browning too quickly, loosely cover with foil. The smell of butter, coconut, and honey will fill your kitchen—it’s pure comfort.
Step 8: Cool & Glaze
Let your baklava cool in the pan for at least 15 minutes—that’s the hardest part, I know! Once slightly cooled, warm up your honey glaze and pour it evenly over the hot pastry. Wait another 15-20 minutes so everything soaks in beautifully and sets up. For an extra layer of tropical flavor, sprinkle with toasted coconut now.
Step 9: Slice & Serve
Cut carefully with a sharp knife into diamond or square shapes. Serve slightly warm or at room temperature. I love it with a little extra honey drizzle and a cup of strong coffee or tea. Honestly, this looks fancy but it’s so easy—I’ve made it for guests countless times, and it always steals the show.
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What to Serve It With
This coconut baklava is a versatile sweet treat, perfect for many occasions. For a relaxed weekend brunch, serve it alongside Greek yogurt and fresh fruit—tangy, creamy, and a lovely contrast to the sweet crunch. It also makes a spectacular end to a dinner party, paired with a cup of jasmine tea or a glass of dessert wine. If you’re in the mood for cozy snacking, it’s divine on its own, maybe with a dollop of whipped cream or a scoop of vanilla ice cream. Our family tradition? I sometimes serve it with sliced fresh strawberries or a drizzle of dark chocolate over the top—trust me on that one! It’s just such a forgiving dessert—you can dress it up or down, and it’s always a hit. The best part is that it keeps beautifully for days, so I often make a big batch and let everyone nibble on it all week long. Honestly, there’s no wrong way to enjoy this—just pure coconut-y bliss in every bite!
Top Tips for Perfecting Your Coconut Baklava
I’ve made this dessert dozens of times and learned a few tricks along the way. Here are my favorite tips to get it just right:
- Zucchini Prep: Not needed for this recipe, but I’ve tested adding shredded zucchini for extra moisture—I recommend squeezing out any excess water before mixing it with the coconut filling to prevent sogginess.
- Mixing Advice: When combining the coconut and nuts, aim for an evenly coated filling—not too dry, but not soaked either. I’ve overmixed and ended up with a sticky mess—that’s no fun!
- Swirl Customization: For a beautiful marbled effect, gently swirl a bit of honey or syrup into the middle layers before baking. It makes the presentation extra special.
- Ingredient Swaps: No nuts? No problem—just double the coconut. Want to reduce sweetness? Cut back on honey in the syrup and spread a little less liberally. Trust your taste buds.
- Baking Tips: Keep an eye on the top to prevent burning. If your oven tends to run hot, drop the temperature by 25°F and extend the baking time slightly. Use a skewer or toothpick to check for doneness—if it comes out clean, you’re done.
- Glaze Variations: Feel free to add a splash of rosewater or orange blossom water to the honey glaze for an aromatic twist. You can also sprinkle with crushed pistachios or sesame seeds for extra crunch and color.
Every time I’ve adapted this recipe, I’ve learned something new. Once, I tried using coconut oil instead of butter—while still tasty, the texture was a bit different. I’ve found that real butter gives that lovely flakiness and richness I crave. My biggest lesson? Be generous with your butter and honey—it’s what makes this baklava irresistible. Also, let it rest and soak up the syrup—patience really pays off, and it allows all those fantastic flavors to meld beautifully.
Storing and Reheating Tips
This coconut baklava keeps like a dream. Once cooled completely, store it in an airtight container at room temperature for up to 3 days—cover loosely with parchment or foil so it doesn’t get dry. If you want to keep it longer, pop it in the fridge for up to a week—just remember to bring it to room temperature before serving so it stays flaky. For freezer love, wrap it tightly in plastic wrap and foil, then store for up to a month—thaw at room temperature when you’re craving that tropical goodness. A quick reheat in the oven at 300°F (150°C) for about 10 minutes refreshes the flaky layers and melts the honey glaze just enough to bring back the aroma. Be sure to add extra honey or glaze after reheating if needed—nothing beats that sticky-creamy finish. When reheating, avoid the microwave if you want to keep the crispy layers—trust me, oven warming is the way to go. This dessert genuinely improves with time, so don’t be shy about making it a day ahead—you’ll see how all those flavors develop overnight!
Frequently Asked Questions
Final Thoughts
This coconut baklava is one of those recipes I keep coming back to because it’s so comforting yet elegant. The combination of flaky pastry, toasted coconut, and sweet honey syrup makes every bite feel like a mini celebration. What’s really wonderful is how customizable it is—you can add nuts, swap out ingredients, or tweak the sweetness to suit your tastes. I’ve made it for family gatherings, holiday dinners, or just when I want a little treat for myself. Every time I share it, I get that warm glow of pride and happiness knowing I’ve made something so delicious from scratch. Honestly, I hope you try this—trust me, once you get the hang of layering and glazing, it’s addictively easy and endlessly impressive. Happy baking! And I can’t wait to hear how yours turns out. Feel free to drop a comment, share your twists, or post a pic—I’d love to see your creations!
coconut baklava
Ingredients
Main Ingredients
- 4 cups sweetened shredded coconut
- 1.5 cups finely chopped walnuts
- 2 teaspoons pure vanilla extract
- 0.33 cup milk
- 0.25 cup honey
- 40 sheets phyllo sheets
- 8 tablespoons unsalted butter (melted)
- 1 cup water
- 1.5 cups sugar
- 2 tablespoons fresh lemon juice
Instructions
Preparation Steps
- Preheat oven to 325°F.
- Combine coconut, walnuts, vanilla, milk, and honey in a bowl; mix until just moist.
- Grease a jellyroll or 9x13 pan with melted butter.
- Unroll the phyllo sheets; keep covered with a damp towel to prevent drying.
- Layer 10 sheets of phyllo, brushing each with melted butter.
- Sprinkle ¾ cup of coconut mixture over the layers.
- Repeat with 5 sheets and coconut mixture, then again with 5 sheets, three times.
- Finish with a layer of 10 phyllo sheets brushed with butter, then brush the top with butter.
- Cut into diamond or square shapes before baking.
- Bake for 55 minutes until golden.
- Cool completely, then prepare the syrup by boiling water and sugar, then adding lemon juice.
- Pour hot syrup over cooled baklava and let sit for at least 6 hours.
