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Coconut Pecan Baklava is a rich, layered variation on classic baklava, made with buttery phyllo dough, a coconut–pecan filling, and a light vanilla-lemon syrup that absorbs slowly and evenly.

This recipe was first published in 2014 and reflects how I cook baklava at home – grounded in Balkan technique, but adapted for modern kitchens and the ingredients I enjoy using. Coconut is not traditional in classic baklava, but it works beautifully here, adding subtle sweetness and texture without overpowering the nuts.

The method is straightforward and reliable. The layers bake until crisp and golden, then soften just enough once the syrup is added. The result is a baklava that slices cleanly, keeps well, and pairs perfectly with strong coffee or tea.

This is not meant to replace traditional walnut baklava. It’s a variation – intentional, tested, and worth making.

Bulgarian Coconut Pecan Baklava
Coconut Pecan Baklava Recipe

Why This Coconut Pecan Baklava Works

  • Cooled syrup keeps the layers crisp yet tender
  • Pecans create a softer, rounder texture than walnuts
  • Coconut adds sweetness without excess syrup
  • Simple layering, no rolling required
Coconut Pecan Baklava
Coconut Pecan Baklava

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Bulgarian Coconut Pecan Baklava
5 from 4 votes

Coconut Pecan Baklava

By Lyubomira from CookingLSL
Coconut Pecan Baklava – Layers of Phyllo dough, sandwiched with coconut-pecan filling and sweetened and held together with vanilla flavored syrup. Buttery, sweet and nutty.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 20
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Ingredients 

Baklava:

  • 12 Phyllo sheets
  • 1 (113 gr /4 oz) stick butter
  • 3 cups chopped pecans, (walnuts)
  • 1 cup shredded coconut, ( I used unsweetened)
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp milk, (optional)

Syrup:

  • 2 cups water
  • 2 cups sugar
  • 1/2 lemon
  • 1 tsp vanilla extract

Instructions 

Syrup:

  • Combine water and sugar in a sauce pan and bring to s boil. Lower heat, simmer for 10 minutes.
  • Remove from heat and squeeze in lemon juice. Add vanilla. Let syrup cool to room temperature.

Baklava:

  • Preheat oven to 400 F.
  • Line sheet pan with aluminum foil (15×10 inch). Lightly grease and set a side.
  • Melt butter.
  • In a bowl combine pecans, shredded coconut, sugar and milk (optional).
  • Brush tops of 3 sheets of Phyllo with butter and layer them in the pan. Add 1/3 of coconut-pecan mixture and spread it. Repeat brushing 3 more sheets, adding 1/3 of filling and do it one more time. Top with the last 3 sheets of Phyllo.
  • Using a sharp knife, cut it into squares (or diamond pattern). Sprinkle some cold water (2-3 tbsp) on top before baking.
  • Bake baklava for 20-25 minutes, until golden.
  • Take out of the oven and let it cool completely.
  • Pour cool syrup on top of completely cool.
  • Let is stand at room temperature for 6-8 hours, to absorb the syrup and soften, before serving.

Nutrition

Calories: 288kcal, Carbohydrates: 39g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Sodium: 82mg, Potassium: 98mg, Fiber: 2g, Sugar: 30g, Vitamin A: 10IU, Vitamin C: 1.7mg, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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36 Comments

  1. Baklava!!!! My favourite dessert of all time!! You are my hero of the day Mira! I also can’t wait to see your rolled version!

    Reply

  2. Whoa! Baklava is one of my all-time favorite desserts! I think I could eat an entire tray of it! I’ve never seen it with coconut and pecans though…what a wonderful combination! Mmm…I bet the coconut is great for soaking up all of that delicious syrup!

    Reply

    1. I’m glad you like baklava, just like me Kathleen 🙂 I just decided to add coconut, but the original recipe doesn’t include it. It is also really easy to make 🙂

      Reply

  4. Never in my life have I had Baklava, but whenever I am with people and they sink their teeth into it… All I want to do is grab the pastry and WOLF IT – alas, I cannot 🙁 Their facial expressions are priceless!

    Reply

  5. Baklava is a delicious dessert! I think I made it once or twice before, but I’d definitely love to try it with this coconut & pecan twist!

    Reply

  6. Oh my god, I love baklava…it’s soo delicious! this look fantastic Mira, I can also taste it through the screen! Pinned.

    Reply

  7. This delicious treat brings back memories for me. Years ago when I was a teenager I babysat for a family who made this all the time. I think by the time they arrived home, I’d eaten half the platter!

    Reply

  8. Good morning Mira.

    This may not be the traditional baklava but nevertheless looks delicious and rich, and the filling is without a doubt from heaven!

    Reply