Coconut burfi or Kopra Pak or thengai barfi is a delicious and easy-to-make Traditional Indian sweet treat. Made with dried coconut (copra), sugar, milk, and a touch of cardamom, it's perfect for any occasion. Follow this simple recipe to enjoy a tasty homemade dessert.
Festivals are the best time to enjoy the desserts and if the desserts are homemade then it's a perfect combo. That also means we need simple and easy recipes to enjoy the festivals. In India, we make nariyal ki burfi, besan ladoos, or suji halwa for festive occasions like Raksha Bandhan, Janmashtami, Diwali, and Ram Navami..
While there are several ways to make coconut burfi, this is by far the best and easiest recipe to make it. The perfect burfi is made with basic ingredients: dried coconut grated, whole milk, sugar, and ghee. Made without milk powder, heavy cream, sugar syrup, coconut milk, or condensed milk, this tastes superb with a simple yet amazing coconut flavor. The same recipe can be made with fresh coconut or desiccated coconut.
Top it with freshly ground cardamom powder, rose petals, or chopped pistachios, and enjoy!
Find More Indian Desserts: Mango Kesari Halwa, Makhana Kheer, Til Ke ladoo
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Why Would You Love This Recipe?
- Easy Recipe
- Gluten Free Recipe
- Kids Friendly Recipe
- The Best Traditional Coconut Burfi Recipe Ever!
Ingredients
See the recipe card for exact measurements of ingredients.
- Dried Coconut Powder- I had dried coconut left from the Diwali festival.
- Milk-Full-fat Milk adds creaminess and helps in binding the grated dried coconut and sugar, giving the nariyal burfi its smooth and rich texture.
- Desi Ghee- While the dried coconut leaves a bit of oil when sauteed,
- Sugar- White sugar works best. I don't know how well it will taste with sugar-free subs.
- Cardamom Powder- Freshly ground green cardamom powder works best.
- Nuts (optional): Nuts like almonds or pistachios are often used as a garnish, adding a crunchy texture. Pls note none of the desserts have dry fruit garnishing as my family likes them plain and simple. If there are any in the image, that is added just for the photo. Feel free to add.
How To Make Coconut Burfi Recipe
Step 1. Saute Grated Dried Coconut
Heat a tablespoon ghee in a heavy bottom pan or wok over low flame. Add the dried grated coconut and saute for 5-7 minutes until it turns golden brown and releases a nutty aroma. Keep stirring as the coconut browns quickly and should not stick to the bottom of pan.
Step 2. Add Sugar and Milk
Pour in the sugar and then milk and mix well with the sautéed coconut. Cook for another 5-10 minutes, stirring continuously until the sugar is dissolved and milk is absorbed.
Step 3. Add Cardamom Powder
Garnish with the cardamom powder and mix well. Continue to cook the mixture until it starts to leave the sides of the pan and forms a mass. Add cardamom powder at last.
Step 4. Set Coconut Burfi
Grease a tray or plate with a little ghee. Pour the coconut mixture onto the greased plate and spread it evenly. Use parchment paper if needed.
Let the barfi mixture cool completely at room temperature or in the refrigerator until it sets.
Step 5. Cut and Serve
Once set, cut the coconut burfi mixture into squares or diamond shapes. Serve and enjoy your homemade Nariyal Burfi!
Expert Tips
- Make sure to use a heavy bottomed pan or wok as Nariyal (fresh or dried) tends to cook very fast. Also, when making in milk, the milk should not stick to bottom of the pan. You won't like the burnt taste.
- Add ghee gradually as dried nariyal also leaves ghee and if ghee is more, the burfi won't take shape. Although, you may make the coconut ladoos too.
- The burfi would be good for 8 days when stored in the refrigerator in an airtight container.
You May also Like:
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- Indian Dinner Recipes- vegetarian
- Makhana Kheer Recipe (Indian Fox Nut Pudding)
- Pumpkin Halwa | Kaddu Ka Halwa
- Wheat Gulgule Recipe | How to make gulgula
- Til ke Ladoo (Sesame Flaxseed Balls)
- Jaggery Paratha Churma | How to make an Authentic Haryanvi Churma
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Coconut Burfi Recipe- Nariyal Barfi (Just 3 ingredients)
Equipment
- 1 heavy pan wok
Ingredients
- 3 cups Nariyal Bura Dried Nariyal (Coconut)
- 1 cup Sugar Sugar can be grounded to make boora
- 5 small cardamom (green) Fresh grounded
- 1 cup Milk
- 1 tablespoon Desi Ghee
- 10 piece Magaj (Muskmelon Seeds) optional
- dry fruits optional
Instructions
- Heat a tablespoon ghee in a heavy bottom pan or wok over low flame. Add the dried grated coconut and saute for 5-7 minutes until it turns golden brown and releases a nutty aroma. Keep stirring as the coconut browns quickly and should not stick to the bottom of pan.
- Pour in the sugar and then milk and mix well with the sautéed coconut. Cook for another 5-10 minutes, stirring continuously until the sugar is dissolved and milk is absorbed.
- Garnish with the cardamom powder and mix well. Continue to cook the mixture until it starts to leave the sides of the pan and forms a mass. Add cardamom powder at last.
- Grease a tray or plate with a little ghee. Pour the coconut mixture onto the greased plate and spread it evenly. Use parchment paper if needed. Let the barfi mixture cool completely at room temperature or in the refrigerator until it sets.
- Once set, cut the coconut burfi mixture into squares or diamond shapes. Serve and enjoy your homemade Nariyal Burfi!
Notes
- Make sure to use a heavy bottomed pan or wok as Nariyal (fresh or dried) tends to cook very fast. Also, when making in milk, the milk should not stick to bottom of the pan. You won't like the burnt taste.
- Add ghee gradually as dried nariyal also leaves ghee and if ghee is more, the burfi won't take shape. Although, you may make the coconut ladoos too.
- The burfi would be good for 8 days when stored in the refrigertor in an airtight container.
| Nutrition Facts | |
|---|---|
| Serving size: 2 | |
| Servings: 10 | |
| Amount per serving | |
| Calories | 144 |
| % Daily Value* | |
| Total Fat 5.7g | 7% |
| Saturated Fat 4.5g | 22% |
| Cholesterol 6mg | 2% |
| Sodium 19mg | 1% |
| Total Carbohydrate 23.5g | 9% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 22.1g | |
| Protein 1.7g | |
| Vitamin D 0mcg | 1% |
| Calcium 47mg | 4% |
| Iron 0mg | 2% |
| Potassium 58mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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