Coconut Burfi is a classic Indian sweet made with fresh or desiccated coconut, sugar or jaggery, milk, cardamom, and optional nuts. Also known as Kobbari Burfi, Nariyal Burfi, Copra Pak, and Tengai Burfi, it’s a popular festive sweet. In this post, I’ll share a simple recipe for making Coconut Burfi that can be made in less than 30 minutes. It’s a perfect dessert for any occasion or as a gift.
This coconut burfi recipe is my go-to recipe. Everyone in my family loves this burfi, especially my hubby. Today, I am sharing this delicious and easy recipe of coconut barfi with just a few ingredients.
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About The Recipe
Coconut burfi (Barfi, or Barfee) is a popular Indian sweet (fudge) made with fresh or dry desiccated coconut, milk, and sugar and flavored with some green cardamom.
It is known by different names in different parts of India. In North India, it is known as nariyal ki burfi. In Maharashtra, it is called Khobar Pak barfi or khopra pak and in South India, it is known as thengai burfi.
In India, coconut is considered as a holy fruit. It is widely used for religious offerings and also in a variety of dishes. Two of the most popular sweets made from coconut are Coconut Burfi and Coconut Ladoo.
Coconut burfi and coconut ladoo are popular sweets in India and made during festivals like Raksha Bandhan, Diwali, Holi, Navratri, and on special occasions like weddings, and puja.
Coconut Burfi has a unique flavor in every home, and there are many ways you can make this sweet. The common types of coconut burfi recipes include:
- Traditional - made with coconut, milk or water, and sugar.
- A quick version - coconut, and condensed milk
- A richer version - coconut, mawa, and sugar
Traditionally, Coconut Burfi is made using either fresh coconut or dried coconut (copra, not desiccated coconut), as these were the most readily available forms of coconut in India.
Desiccated coconut works just as fine as fresh or dried coconut, for a richer taste, use it with condensed milk or Mawa (Khoya).
Ingredients for Coconut Barfi Recipe
Though you can use fresh/frozen coconut or desiccated coconut in the recipe, the cook time changes considerably if you use one for the other.
- desiccated coconut powder
- dry milk powder
- full-fat milk
- heavy cream, optional
- organic sugar, adjust to taste
- ghee
- green cardamom pods, optional
Pic Shown: Coconut Burfi recipe
How to make Coconut Burfi
Homemade coconut barfi is simple to make and with a handful of ingredients, you can make soft, chewy, delicious burfi. This coconut fudge is quick and easy to prepare and is incredibly moist and satisfying. This recipe is naturally gluten-free and can easily be adapted to make it vegan.
1.Place a parchment paper or silicon mat in an 8 x 8-inch baking pan. Grease the silicon mat with some ghee, and set it aside.
2. Heat the milk in a saucepan. Turn off the heat. Stir in 2 tablespoons of heavy cream.
3. Mix desiccated coconut powder with 1 ½ cup of hot milk. Set it aside for 20 minutes.
4. Mix dry milk powder with the remaining hot milk. Set it aside for 20 minutes.
5. Heat a non-stick pan, and add ghee. When the ghee melts, add the dry milk powder mixture, and stir continuously on medium heat until it forms into a soft dough ball.
6. Add desiccated coconut mixture to the milk mixture, and cook on medium heat stirring frequently to avoid the coconut from browning. Cook until all the moisture is evaporated and the mixture starts to form into a soft dough.
9. Add sugar, and cook on medium heat stirring frequently until the mixture starts to form into a soft dough.
10. Transfer the mixture onto a greased pan, and press firmly. Optional, sprinkle some green cardamom powder on top of the burfi and gently press.
11. Allow the burfi to set, cut into the desired shape and enjoy.
Pic Shown: Coconut Barfi
Tips for the Best Coconut Burfi recipe
Soak the desiccated coconut in warm milk for a minimum of 20 minutes. This helps softens the dry coconut, and makes it moist.
If using green cardamom in the recipe, use freshly ground cardamom powder for best results.
Adjust the heat as and when needed. I use the medium to low heat to make the burfi. Hence assuring that the burfi does not stick or burn.
Keep stirring frequently to avoid any burfi sticking to the bottom of the pan.
Do not overcook the coconut mixture otherwise, the burfi will turn dry and crumbly. The coconut mixture should form into a soft dough shape. It should not have any traces of liquid, but moist to touch and not wet. It should hold shape and not crumble when rolled into a ball.
Firmly press the burfi tight so it does not crumble or fall apart when cut into pieces. Refrigerate for 20 minutes for the burfi to set and then cut into desired pieces.
Line the baking pan with a silicon mat or parchment paper, and grease it with some ghee. This makes it easier to lift and transfer the burfi once set out of the baking pan.
Common Questions
What type of coconut?
First, the coconut must be finely shredded, and second, it must be unsweetened.
I have used unsweetened desiccated coconut (coconut powder) for this recipe. Fresh or frozen grated coconut works too.
How to make vegan burfi?
This recipe can be made vegan. You can substitute milk with coconut milk, cream with coconut milk, dry milk powder with the coconut milk powder, and ghee with coconut oil. The rest of the recipe remains the same.
Can I make burfi ahead of time?
This burfi can be made ahead of time. You can make it 3-5 days ahead and store it in an air-tight container in the refrigerator. It stays fresh for up to a week.
Why is my Coconut Burfi is not setting?
When the coconut barfi does not set properly, there are mainly two reasons. Either the mixture was overcooked or it was undercooked.
When the coconut mixture is overcooked, the mixture turns dry and crumbly and does not set properly. Simply transfer the coconut mixture to the pan, add a few tablespoons of milk and cook the mixture to a soft dough ball consistency.
If you undercooked the mixture, the mixture has too much moisture, which prevents it from holding its shape. Return the mixture to the pan, and cook down the mixture to a soft dough ball consistency.
Can I freeze coconut burfi?
Yes, you can freeze this coconut burfi for up to 3 months. Store it in a freezer-safe container or Ziploc bag. Thaw it in the refrigerator or on the kitchen counter and enjoy the burfi.
Pic Shown: Coconut Burfi
Frequently Asked Questions
Coconut Burfi is a traditional Indian sweet made from coconut, sugar or jaggery, milk, cardamom, and optional nuts. Also known by various names such as Kobbari Burfi, Nariyal Burfi, Copra Pak, and Tengai Burfi, it’s a beloved festive sweet.
Barfi (or burfi) is an Indian sweet commonly enjoyed during festive occasions.
More Indian Sweets
Coconut Burfi Recipe
Ingredients
INGREDIENTS FOR COCONUT BURFI
- 3 cups desiccated coconut powder
- 1 ½ cups dry milk powder
- 2 cups full-fat milk, divided (1 ½ cups + ½ cup)
- 2 tablespoon heavy cream (optional)
- ¾ cup organic sugar, adjust to taste
- 2 tablespoons ghee
- 2-3 green cardamom pods optional
Instructions
How to make Coconut Burfi
- Place a parchment paper or silicon mat in an 8 x 8-inch baking pan. Grease the silicon mat with some ghee, and set it aside.
- Heat the milk in a saucepan. Turn off the heat. Stir in 2 tablespoons of heavy cream.
- Mix desiccated coconut powder with 1 ½ cup of hot milk. Set it aside for 20 minutes.
- Mix dry milk powder with the remaining hot milk. Set it aside for 20 minutes.
- Heat a non-stick pan, and add ghee. When the ghee melts, add the dry milk powder mixture, and stir continuously on medium heat until it forms into a soft dough ball.
- Add desiccated coconut mixture to the milk mixture, and cook on medium heat stirring frequently to avoid the coconut from browning. Cook until all the moisture is evaporated and the mixture starts to form into a soft dough.
- Add sugar, and cook on medium heat stirring frequently until the mixture starts to form into a soft dough.
- Transfer the mixture onto a greased pan, and press firmly. Optional, sprinkle some green cardamom powder on top of the burfi and gently press.
- Allow the burfi to set, cut into the desired shape and enjoy.
Notes
- Tips For Delicious Coconut Burfi
- Frequently Asked Questions
- I buy desiccated coconut powder from an Indian or Asian supermarket.
- I used about 2 tablespoons of heavy whipping cream for a rich and creamier burfi. You can skip the cream if you prefer.
- Saffron and green cardamom go great with coconut. I used some green cardamom as a garnish for the burfi.
- I use organic cane sugar in my cooking. It is slightly mild in flavor as compared to granulated sugar. Feel free to swap raw sugar with granulated sugar.
- I have used green cardamom powder as a garnish. Edible silver leaves, nuts, and dry rose petals make a great garnish.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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