Chocolate-Coconut Filo Triangles With Vanilla Ice Cream

Total Time
Prep 15 mins
Cook 12 mins

These look fabulous, are easy to make and receive raves. What are you waiting for?

Ingredients Nutrition


  1. In a food processor, chop chocolate fine; add coconut, almonds and ¼ cup of butter.
  2. Blend mixture until smooth.
  3. Melt remaining butter.
  4. Working with 1 strip of filo at a time, arrange the strip on a work surface with short side facing you (cover the remaining filo with a damp towel to keep from drying out).
  5. Brush strip lightly with some of the melted butter.
  6. Fold down top right hand corner of filo to form a triangle; put 1 tablespoon of filling in center and continue folding in same way, to enclose filling completely (the folding process is like you are folding the flag to make a triangular shape).
  7. Brush with some of remaining butter and repeat 11 more times, making 12 filo triangles.
  8. (can be prepared up to 2 weeks in advance and kept wrapped and frozen) Preheat oven to 400F and bake triangles for 8-12 minutes (the longer time if you’re baking them frozen), or until golden.
  9. Serve hot with ice cream.


Most Helpful

Its a keeper thats for sure!!! Easy to make and fast!!! I cut each phyllo pastry at three stripes so I had more and smaller triangles! When I tasted the first without any ice cream I decided to made syrup and put it to the half of the triangles. So I ended up with the half amount as a baclava treat and the rest I 'm planning on offering them,this evening to some friends, with vanilla ice cream! Thanks Ev for one more great recipe!!!

katia September 26, 2007

This recipe is great tasting and so easy to make. Can't wait to make it again.

Emily #4 April 30, 2007

Wonderful! The only problem I had was a misunderstanding in the directions. When it states to cut the sheets "crosswise", I thought that meant to cut from the long side over to the long side... I think what it really meant was to cut the sheets "lengthwise". Either way, it worked eventually. I ended up cutting the sheets in half and then in half again. The filling is divine. It would not be the same if you were to sub in/out anything. They are all dependant on each other and produce a wonderful tasting treat. I will definitely make these again! Thanks!

Saturn June 17, 2006

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