Coconut Knots are deliciously sweet pastries ready in 30 minutes. You’re just a few ingredients from eating the best pastry you’ve ever had.
These coconut pastries are so easy and so delicious! They look fancy but I promise you, they are simple and easy to make. If you love coconut, you need to give these sweet treats a try.
I love pastries. Sort of obsessed. I will take a light, delicate pastry over Starbucks and that is saying a lot.
What love about these coconut pastries (or, as I like to call them, coconut knots) is that this recipe only requires a few simple ingredients and is ready to devour in less than 30 minutes. A simple twist with puff pastry dough, coconut extract and egg, you can enjoy this fancy pastry at home.
Now one would think that being a food blogger, I just automatically come up with these amazing treats or ideas on my own. Well sometimes that happens but a majority of the time they are inspired by an event or something I have recently eaten.
These coconut pastries are no different and were inspired by a cruise I took with my sister. Between these sweet pastries and the Nutella donuts we were in breakfast heaven every day.
The cruise was amazing and the very best souvenir I brought back with me was the memory of those soft and flaky coconut knots. I couldn’t wait to recreate them at home and I’m happy to report I nailed it. Every bite takes me back to that special trip.
- Puff pastry sheets
- Large egg
- Coconut extract
- Powdered sugar
- Shredded sweetened coconut
How do you make coconut pastries?
- Preheat oven to 400°F.
- Mix together egg, water, and coconut extract, then set aside.
- Line baking sheet with parchment paper and set aside.
- On floured surface unfold pastry and roll out into a rectangle.
- Cut each sheet into 3 strips.
- Fold each strip in half from top to bottom.
- Then make a knot or roll – whichever works and looks best.
- Place on baking sheet and brush with egg wash.
- Bake for 20 minutes or until golden brown.
- Whisk together powdered sugar and coconut extract, may need a little milk to get the right consistency but I want it thick so you can see the glaze, add more powder sugar if needed.
- Dip the top of knots into glaze or brush on cooled knots.
- Top immediately with toasted coconut.
How to Store Them
I love these not long after they’re baked, but coconut pastries will keep at room temperature for a few days. Keep them in an airtight container for the best results.
You can also freeze them. Once they are cooled, wrap them individually with plastic wrap and place them in a freezer bag or container. They will keep for up to a month and can be thawed at room temperature before serving them.
Enjoy these Coconut Pastries friends! I know I sure will – every bite is better than the last. Enjoy! XOXO San
Don’t forget to pin this to your favorite Pinterest board for later.
- 2 Puff Pastry sheets
- 1 egg
- 1 teaspoon water
- 2 teaspoon coconut extract
- 1 2/3 cup powedered sugar
- 1 1/2 tablespoons coconut extract
- milk as needed
- 1/3 cup shredded sweetened coconut
- Preheat oven to 400°F. Mix together egg, water, and coconut extract, then set aside. Line baking sheet with parchment paper and set aside.On floured surface unfold pastry and roll out into a rectangle. Cut each sheet into 3 strips.Fold each strip in half from top to bottom. Then make a knot or roll – whichever works and looks best.
- Place on baking sheet and brush with egg wash.Bake for 20 minutes or until golden brown – not sure on exact time.Whisk together powdered sugar and coconut extract, may need a little milk to get the right consistency but I want it thick so you can see the glaze, add more powder sugar if needed.Dip the top of knots into glaze or brush on cooled knots. Top immediately with toasted coconut.