This coconut Baklava  is a decadent twist on traditional baklava! Flaky layers of phyllo sheets are filled with shredded coconut and chopped walnuts, then drenched in 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!

Ok, let’s be real; there are a lot of steps in this recipe. It is, without a doubt, a labour of love. But! If you love baking, you will love this recipe. But there’s something soothing about creating layer after layer of golden, crunchy goodness. And it doesn’t require any incredibly technical skills, so don’t be afraid to try it.

Plus, everyone always adores this dessert!

WHAT’S IN THIS BAKLAVA RECIPE?

Baklava is usually filled with just honey and walnuts, but I am not a complete fan of  just the honey and nuts filling; I added shredded coconut and it was brilliant!

RECIPE INGREDIENTS

The ingredients for this Coconut Baklava are similar to the traditional Baklava, but with a few sweet additions.

For the Baklava:

• Shredded Coconut
• Walnuts – You could also use pistachios or macadamia nuts.
• Vanilla Extract
• Milk
• Honey
• Phyllo Sheets – This is NOT the same as puff pastry so be sure to use phyllo dough.
• Butter

For the Simple Syrup

• Water
• Sugar
• Lemon Juice – Use fresh lemon juice, not from a bottle.

HOW TO MAKE COCONUT BAKLAVA

Prep. Preheat the oven to 325˚F.

Make the nut mixture. 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. 

Grease a Well bake silicone rectangle Tray  with melted butter. You can also use a 9×13 baking pan – cut the phyllo sheets to fit it.

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.

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 the baklava until golden on top, about 50 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.

 Finally, let stand in a cool dry place, uncovered, for 6 hours or overnight.

HOW TO STORE

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?

• I don’t love to freeze my already baked baklava. It stays well at room temperature for almost 2 weeks, so it seems kind of pointless to me to freeze it. To be honest, there is never any left after a week. 
• You can, however, assemble it ahead of time – don’t bake – and keep it in the freezer for up to 3 months. Just cover it in plastic wrap and aluminium foil.
• When ready, thaw on kitchen counter and bake as directed in the recipe