Almond and Coconut Baklawa

Name: Almond and Coconut Baklawa
Prep time: 20 min
Cook time: 15 min
Yield: 20-24 mini baklawa
Cuisine: Middle Eastern

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Desserts

Try this delicious vegan-friendly Mini Almond and Coconut Baklawa recipe! It's a delightful twist on traditional baklawa with almonds and coconut.

PREP TIME

20 minutes

COOK TIME

15 minutes

SERVES

20-24 mini baklawa

About this recipe

I love experimenting with baklawa recipes, and this Mini Almond and Coconut Baklawa is a delightful twist that came to life from a follower’s wish for a vegan-friendly version of my cashew baklawa. She commented on my cashew baklawa post, expressing her desire for a vegan option, and that inspired me to create this recipe. It’s a delicious experiment that has turned out to be a scrumptious success, with the perfect blend of almonds, coconut, and orange blossom water. These pretty baklawa parcels are sure to impress.

This Mini Almond and Coconut Baklawa is not only a visual treat but also a delightful indulgence with its fragrant coconut filling and crispy filo pastry. If you’re a fan of my other baklawa parcels, like my signature pistachio and apricot version, you’ll love this unique take. It’s easy to make and perfect for any occasion. Don’t forget to check out my other baklawa recipes, including the Cashew Baklawa Fingers, for more delicious variations.

Ingredients

Coconut Sugar Syrup

1 cup sugar
1⁄2 cup water
¼ cup shredded coconut

Baklawa

12 sheets filo pastry (makes approximately 20-24 mini baklawa)
150 grams deodorised coconut oil (no coconut smell)

Coconut Filling:

1 cup whole roasted almonds (200 grams), coarsely ground
½ cup almond meal (50 grams)
¼ cup caster sugar (50 grams)
¼ cup desiccated coconut (30 grams)
½ teaspoon cardamom
2 teaspoons orange blossom water

Notes from Rouba

Use deodorised coconut oil to avoid any coconut flavour overpowering the baklawa.
Ensure the filo pastry is well-saturated with hot coconut oil for a crispy texture.
Cool the sugar syrup completely before pouring it over the hot baklawa parcels to achieve the perfect balance of sweetness.
Garnish with shredded coconut and a sprinkle of salt flakes for an added touch of flavour and texture.

Along with this tasty recipe, I’ve got some cool tools to share! For this recipe, one of my kitchen staples is the mini classic food processor, which chops your almonds with precision, making preparation a breeze. For an efficient and reasonably priced option, the Dorsch Electric Chopper is a fantastic choice. Don’t forget, you can get 10% off your total purchase, even on sale items, at Dorsch Home using the code ‘roubasfood’. Dorsch Home has you covered for all your kitchen essentials from pots and pans to baking appliances and tools. Also, here’s a link to my bakeware recommendation for a mini cupcake tin, etc.

Method

Step 1. Prepare the Sugar Syrup and Filling

To start, place the sugar and water in a small saucepan over medium heat and bring to a boil. Once the sugar has dissolved, lower the heat and stir in the shredded coconut. Simmer for 7–10 minutes until the syrup slightly thickens, then set aside to cool completely before straining.

While the syrup cools, prepare the filling by mixing the coarsely ground almonds, almond meal, caster sugar, desiccated coconut, cardamom, and orange blossom water in a bowl.

Step 2. Prepare and Fill the Filo Pastry

Preheat the oven to 190°C. Grease a 24-mini cupcake tray with 1–2 tablespoons of melted coconut oil. Stack 6 sheets of filo pastry on top of each other and cut into 9 cm squares. Gently press each stack of filo into the tin, creating a base. Repeat with the remaining 6 sheets to make around 20–24 cups.

Spoon the filling evenly into each filo cup, filling them about three-quarters of the way. Gather and scrunch the filo edges to form a loose parcel shape.

Step 3. Bake the Baklawa Parcels

Heat the remaining coconut oil until hot but not smoking. Carefully pour it over each baklawa parcel, making sure they are fully saturated. Bake for around 10-15 minutes or until golden and crisp.

Step 4. Finish and Garnish

While still hot, spoon about 1 tablespoon of cooled syrup over each parcel. Sprinkle with a pinch of salt flakes and shredded coconut to garnish. Let them rest briefly before serving.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use regular coconut oil?

You can, but I don’t recommend it for this recipe. Regular coconut oil has a strong smell and taste, which can overpower the almond-coconut flavour. Deodorised coconut oil is what keeps this baklawa tasting light and balanced.

Should the almonds be roasted or raw?
Roasted, for sure. Roasting the almonds brings out a deeper, nuttier flavour that really complements the coconut and cardamom. You can use natural almonds and roast them yourself—it only takes about 10 minutes in a 180°C oven. Just let them cool before grinding.

Can I make these ahead of time?

Yes! These actually keep really well for a few days. Personally, I don’t cover mine—I just pop them into a container and lay a sheet of paper towel over the top. This helps them stay crisp. If you seal the container fully, they’ll still taste lovely, but the filo goes a little softer and chewier. So it really depends on what texture you like. They're definitely best on the first day, but still so good after that.

My filo sheets are smaller/larger—does it matter?

Not really. Filo brands vary in size, so just adjust the square size accordingly. You want enough coverage to form a decent cup and a little gather on top. Around 9 cm works well for most.

What else can I garnish them with?

I love finishing with shredded coconut and a pinch of flaky salt—it brings out the nutty sweetness. You could also add finely chopped almonds or a drizzle of extra syrup if you're feeling fancy.

Can I swap the almonds for another nut?

Absolutely. Pistachios work beautifully here too—I’ve got a version using pistachio and apricot if you want to try it. Just keep the same quantities and method.