Coconut Chocolate Baklava

Rating:

Total Time:

Difficulty:

Easy

It doesn’t get more festive that a big batch of Coconut Chocolate Baklava around the holiday season!

Coconut Chocolate Baklava 01

Baklava is a classic dessert that I’ve totally upped the ante on to make this new version! I’ve stuffed this baklava with vanilla, shredded coconut, chopped walnuts, mini chocolate chips and agave nectar! Once it’s baked it’s topped with a vanilla infused syrup and it promises to be a seriously amazing dessert!

Whip this up the day before you’re expecting company so the flavors have plenty of time to meld together to ensure optimum deliciousness

Coconut Chocolate Baklava

Coconut Chocolate Baklava

Gaby Dalkin

Ingredients
  

For the Baklava:

  • 4 cups sweetened shredded coconut
  • ½ cup mini chocolate chips
  • ½ cup chopped walnuts
  • 1/3 cup whole milk
  • ¼ cup agave nectar
  • 2 teaspoons pure vanilla extract
  • 20 sheets Athens® Fillo Dough 9" x 14"
  • 1 stick unsalted butter melted

For the syrup:

  • 1 cup water
  • 1-½ cup white sugar
  • 1 tablespoons pure vanilla extract

Instructions
 

  • Preheat oven to 400ºF.
  • Combine the coconut, mini chocolate chips, walnuts, milk, agave and vanilla in a bowl. Mix to combine, then set aside.
  • Lightly grease a half sheet pan with non-stick baking spray. Layer 10 sheets of phyllo, brushing each sheet with the melted butter before adding the next. Top the 10 butter sheets with the entire coconut chocolate mixture. Layer the remaining 10 sheets, brushing each sheet with butter before adding the next.
  • Cut the baklava into a diamond or square shape pattern before baking.
  • Transfer the sheet pan into the oven and bake for 20 to 25 minutes until it’s golden brown on top. Remove the baklava from oven and let cool for 1 hour.
  • Meanwhile, make the syrup. Combine the water and sugar in a small pot and bring to a boil. Boil for 3-4 minutes and then reduce the heat to a simmer, and continue to cook for another 10 minutes. Remove from heat and stir in the vanilla extract.
  • Pour the hot syrup over the baklava. Let stand, uncovered, for at least 4 hours or better yet, overnight.

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22 comments

  1. Helen Kennedy

    Oh, no, another yummy thing to tempt me with! 😎 I love baklava, but I’ve only made the traditional version with chopped nuts before. Looking forward to trying this out.

  2. Becca @ Amuse Your Bouche

    Oh yum these look gorgeous. I’m a big lover of adding chocolate to baklava! There’s a baklava recipe on my blog with white chocolate and pistachios – amazing! 🙂 will definitely add these to my list!

  3. Averie @ Averie Cooks

    Looks awesome, Gaby! I made Nutella baklava earlier this year – I need to make coconut! pinned

  4. Julie @ Table for Two

    OMG – coconut and chocolate in baklava?! You seriously know how to win my heart.

  5. Amy @ What Jew Wanna Eat

    Ooh I love the flavor combo of chocolate and coconut. Now you’ve got me thinking of new baklava flavors! I can totally see a fall pumpkin spice version or what about throwing some caramel in there?

  6. Heather Christo

    oh wow Gaby. I’m going to make this for my Greek mother in law!!

  7. Aimee @ Simple Bites

    Girl, you are officially invited to every holiday party – forever- if you’ll bring a pan of your fabulous baklava. Looks amazing!

  8. Monika

    My Greek grandmother would have loved this. I will be making as a special treat!

  9. Shaina

    We adore baklava, and I can’t wait to try this coconut and chocolate version.

  10. Jeff @ Cheese-burger.net

    I love the changes that you’ve made to this classic dessert!

  11. Coconut Chocolate Baklava | Phyllo.com

    […] For full post, please visit whatsgabycooking.com […]

  12. M5matthews

    FYI… the recipe is missing when to add the mini chips. It seems that they should be added with the coconut mixture.