Coconut Chocolate Baklava
Traditional baklava meets tropical paradise in this stunning dessert that layers flaky phyllo with rich chocolate and toasted coconut.
The combination transforms familiar Mediterranean flavors into something completely unexpected. Each bite delivers crispy pastry, melted chocolate, and aromatic coconut drenched in fragrant honey syrup.
Why Toasted Coconut Changes Everything
Toasting coconut flakes until golden brown creates an entirely different flavor profile than using them raw. The heat caramelizes natural sugars, adding nutty depth that complements dark chocolate beautifully.
This simple step takes about 5 minutes in a dry skillet. Watch carefully since coconut burns quickly once it starts browning.
The toasted flakes also maintain better texture between phyllo layers, staying crisp instead of becoming soggy from the honey syrup.
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The Chocolate Layer Secret
Mixing finely chopped dark chocolate with a small amount of cocoa powder ensures even distribution throughout each layer. Pure chocolate pieces alone can clump together and create uneven pockets.
Room temperature chocolate works best since it won’t tear the delicate phyllo when spread. Cold chocolate becomes too rigid, while warm chocolate melts prematurely.
Aim for 70% dark chocolate to balance the sweetness from honey syrup and coconut.
How Coconut Syrup Elevates Traditional Honey
Infusing the classic honey syrup with coconut milk adds richness while maintaining the traditional Mediterranean base. The coconut milk reduces to concentrate its flavor without overwhelming the honey.
Simmering the mixture for exactly 8 minutes creates the perfect consistency. Too short and it stays thin; too long and it becomes sticky when cooled.
Pouring warm syrup over cooled baklava prevents the phyllo from becoming soggy while ensuring complete absorption.
Stop Your Phyllo From Turning Soggy
- Keep unused phyllo covered with a damp towel at all times since it dries out within minutes of exposure to air.
- Pour syrup in a slow, steady stream along the pre-cut lines to ensure even distribution without oversaturating any area.
Frequently Asked Questions
Can I substitute milk chocolate for dark chocolate?
Dark chocolate works best because its slight bitterness balances the sweet honey syrup. Milk chocolate can make the dessert overly sweet, but use it if you prefer milder chocolate flavor.
Why is my baklava not absorbing the syrup properly?
The baklava must be completely cooled before adding warm syrup. Hot baklava will cause the syrup to evaporate instead of soaking in properly.
How do I know when the coconut is toasted enough?
Properly toasted coconut should be golden brown with a nutty aroma. It happens quickly once browning starts, usually within 30 seconds of first color change.
Can I make this ahead of time?
Baklava actually improves after sitting overnight as flavors meld together. Store covered at room temperature for up to 3 days for best texture and taste.
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Coconut Chocolate Baklava
Ingredients
Pastry
Filling
Syrup
Equipment Needed
- 9×13-inch baking dish
- Large skillet
- Medium saucepan
- Pastry brush
- Sharp knife
- Clean kitchen towel
Instructions
- Toast coconut flakes: Preheat oven to 350°F. Toast coconut flakes in a large skillet over medium heat for 4-5 minutes, stirring constantly until golden brown. Transfer to a bowl and let cool completely.
- Prepare filling mixture: Combine toasted coconut, chopped chocolate, cocoa powder, walnuts, vanilla, and salt in a large bowl. Mix thoroughly to distribute chocolate and cocoa evenly throughout.
- Prepare baking dish and phyllo: Brush the bottom and sides of a 9×13-inch baking dish with melted butter. Unroll phyllo pastry and cover with a damp kitchen towel to prevent drying.
- Create bottom phyllo layers: Layer 8 sheets of phyllo in the prepared dish, brushing each sheet thoroughly with melted butter before adding the next. Press gently to eliminate air bubbles.
- Add first filling layer: Spread half of the coconut-chocolate mixture evenly over the phyllo. Layer 4 more phyllo sheets on top, brushing each with butter.
- Complete layering process: Spread remaining filling mixture evenly, then top with remaining phyllo sheets, brushing each layer with butter. Brush the top sheet generously with any remaining butter.
- Score baklava pieces: Using a sharp knife, cut through all layers to create diamond shapes, making cuts about 2 inches apart. Cut completely through to the bottom of the dish.
- Bake until golden: Bake for 30-35 minutes until the top is golden brown and crispy. Remove from oven and let cool completely while preparing syrup.
- Prepare coconut honey syrup: Combine honey, coconut milk, water, cinnamon stick, cloves, and lemon zest in a saucepan. Bring to a boil, then simmer for 8 minutes until slightly thickened. Strain out spices.
- Add syrup and rest: Pour warm syrup evenly over cooled baklava, ensuring it reaches all cut lines. Let stand at room temperature for at least 2 hours before serving to allow syrup absorption.
Nutrition Facts
Per Serving (1 piece)
