Ingredients for Chocolate Coconut Filo Triangles With Vanilla Ice Cream
- Semisweet Chocolate
- Sweetened Coconut
- Blanched Almond
- 1 cup (2 sticks) unsalted butter
- Phyllo Pastry
- Vanilla Ice Cream (to serve)
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How to Make Chocolate Coconut Filo Triangles With Vanilla Ice Cream
- Finely chop 4 ounces of semi-sweet chocolate using a food processor.
- Add 1 cup shredded sweetened coconut, ½ cup slivered almonds, and ½ cup (1 stick) unsalted butter to the food processor.
- Process until the mixture is smooth and well combined.
- Melt the remaining ½ cup (1 stick) unsalted butter in a small saucepan over low heat.
- Lay one sheet of filo pastry on a clean work surface with the short side facing you.
- Lightly brush the filo sheet with melted butter using a pastry brush.
- Fold down the top right corner to create a triangle.
- Spoon 1 tablespoon of the chocolate-coconut filling onto the center of the filo triangle.
- Continue folding the filo in a triangular shape to completely enclose the filling.
- Brush the assembled triangle with more melted butter.
- Repeat steps 5-10 with the remaining filo pastry sheets and filling to create 12 triangles in total.
- Preheat your oven to 400°F (200°C).
- Arrange the filo triangles on a baking sheet lined with parchment paper.
- Bake for 8-12 minutes, or until they are golden brown and crispy.
- Serve the warm Chocolate Coconut Filo Triangles immediately with a scoop of your favorite vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
7g
Fat
86g
Carbs
6g
