• Prep Time:
  • Cooking Time:
  • Serves:

Pina Colada Baklava

  • Recipe Submitted by on

Category: Holiday, Side Dishes, Desserts

 Ingredients List

  • 1 (16 oz.) pkg. phyllo dough, about 40 9"x14" sheets
  • 20 oz. sweetened dried pineapple
  • 12 oz. sweetened coconut flakes
  • 3 sticks butter, melted
  • 1 cup shelled almonds, finely chopped
  • ~~ For the Glaze ~~
  • 1 cup agave nectar
  • 4 tbsp. butter
  • 3 oz. coconut rum


Thaw phyllo dough according to package directions.

Rough chop pineapple and place in a food processor. Pulse to break up chunks then puree. Pineapple will become a sticky mass. It is fine if there are small chunks but hand cut any large ones that might have remained.

Reserve and set aside a heaping 1/3 cup of the coconut for topping baklava after baking.

Butter the inside of a 9"x13" baking pan. Remove phyllo dough from packaging. There should be forty 9"x14" sheets. Trim off excess phyllo to fit baking pan using kitchen sheers or a knife (optional). Lay phyllo flat and cover with plastic wrap and a damp towel. Working one sheet at a time, butter the top of a phyllo sheet and place butter-side-up in baking pan. Repeat for 10 more sheets (there should be a total of 11 buttered sheets in the pan), keeping the unused phyllo sheets covered to prevent drying out.

Pull apart and layer 1/4 of the pineapple over the top phyllo sheet. The pineapple will be clumpy and sticky to work with. Sprinkle 1/4 of the coconut and 1/4 of the almonds over the pineapple.

Layer 6 buttered phyllo sheets over the pineapple/coconut mixture. Top with 1/4 of pineapple, 1/4 of coconut, and 1/4 of almonds. Repeat layering the 6 phyllo sheets and filling two more times.

There should be 11 phyllo sheets remaining. Butter and place each sheet over the last layer of pineapple/coconut mixture. Use a sharp knife and cut through baklava on a diagonal to create diamond shaped bars that are roughly 1 1/2-inch thick. Bake in a preheated 350 degrees F for 60 minutes or until the top is golden brown.

Meanwhile, during the last 15 minutes of baking, make the glaze. Place butter and agave nectar in a small saucepan on medium heat. Bring to a boil, stirring frequently. Add rum and boil for 1 minute. Remove from heat.

Spoon about 1/3 of the glaze evenly over the baklava once it comes out of the oven. Let glaze soak for a minute. Spoon another 1/3. Sprinkle on the reserved coconut flakes. Add the last third of the glaze. Allow to set for about 4 hours before serving. Makes about 30 bars.

Note: If you don't want to use rum, it may be substituted with a coconut extract. Take the finished glaze off the heat and stir in coconut extract. Start with about 1/2 teaspoon and adjust quantity to taste.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?