Coconut Burfi (Nariyal Barfi) is a traditional Indian sweet recipe prepared using only three ingredients in less than 30 minutes. This barfi sweet is easy to make, highly addictive, and flavorful.
While you are here, don't miss to check out simple, quick, and easy Indian desserts and sweet, special Diwali sweets and mithai and popular traditional white burfi (barfi).
About the recipe
Coconut burfi is a popular traditional and old-fashioned simple Indian sweet recipe made using fresh grated coconut, sugar, and desi ghee. Add cardamom powder, saffron, or rose water to enhance the flavor.
Coconut barfi is also known as nariyal barfi, kopra pak in North India, kobbari mithai, tenginakayi barfi, thengai burfi, naralachi barfi in South Indian languages, old fashioned coconut fudge in English, khobra mithai in Marathi and soyi khadi in coastal regions.
There are different ways in which coconut burfi can be made:
- If you are looking for a healthier version with two ingredients, then check out our melt-in-mouth coconut burfi with jaggery.
- You can make coconut burfi with milk, condensed milk, or mawa with sugar.
- Today's recipe is my grandmother's way of making the nariyal mithai. This coconut barfi is made without milk. This is for all my readers who asked me to post authentic white color burfi sweets after trying the jaggery version.
Why you'll love this Indian sweet?
The recipe needs only two ingredients - coconut and sugar. To enhance the flavor, I have added ghee and cardamom powder. You are free to even skip that.
No milk or condensed milk, or mawa is added, and no worries about reaching the right consistency for sugar syrup while preparing these burfis. Mix until the moisture evaporates, let it set for a few minutes, and then cut into pieces and enjoy. So a perfect Indian sweet or Diwali dessert recipe to try for beginners.
This coconut barfi sweet recipe can be prepared for any special occasion or upcoming festival like Ganesh Chaturthi, Krishna Janmashtami, Navratri, Diwali, Raksha Bandhan (Rakhi), or any time of the year when you have sweet cravings.
Nariyal ki Barfi or Coconut Burfi is also one of the best recipes for fasting, upvas, and vrat days like Navratri, Karwa Chauth, Ekadashi, Varalaxmi (Varamahalakshmi ) vratam, etc., as it does not use any flours or grains that are usually restricted on these days.
This coconut burfi recipe is gluten-free and can be easily made vegan and dairy free.
Also, check out some of the best Indian burfi recipes, Diwali snacks and namkeen, Navratri fasting upvas and vrat recipes.
Ingredients
Flavoring: Homemade desi ghee or clarified butter and cardamom powder.
Sugar: Indian coarse sugar is what I have used to make this burfi.
Coconut: freshly grated coconut is traditionally used, and to get that authentic taste, I recommend using fresh ones. But if it is not available, you can use frozen ones too, which are very similar to the fresh ones. If you use dry shredded coconut flakes or desiccated coconut, add ¼ cup of water, milk or cream to the recipe.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
The step by step pictures of burfi is added from the video. Check the video for better understanding.
Step 1: In a non-stick pan on medium heat, add ghee and tilt to spread evenly on the pan. Add 2 cups of coconut and nicely stir it on a medium flame for 2 to 3 minutes.
Step 2: Now add sugar, and stir continuously on medium-low flame.
Step 3: The sugar will start melting. Stir and cook until the sugar dissolves, and 90 percent of the coconut moisture evaporates, and it slowly starts changing color. Add cardamom powder, mix well, and switch off the flame.
Step 4: Spread the mixture onto a greased plate or a dish lined with parchment paper and spread it evenly to desired thickness.
Step 5: Once it sets yet still warm, cut them into the desired shape. Store it in an air-tight container..
Tips
- This coconut burfi dessert is made without milk.
- I use freshly grated coconut, and the moisture content in this freshly grated coconut or frozen coconut is sufficient to get the perfect burfis. If using dry shredded or desiccated coconut or if you feel the sugar is not melting, then you may have to add ¼ cup of water, milk, or heavy cream to the coconut and saute.
- You can garnish it with chopped almonds, cashews, or pistachios to make it look more festive for Diwali, Ganesh Chaturthi, or Navratri.
- If you want the burfi to be richer, add 1 or 2 tablespoon of heavy cream if desired.
- Switch off the flame faster for a softer burfi.
- Don't panic if you feel that you have removed the mixture too early and it did not set upon cooling. Just put the mixture back in the pan, stir for another 2 to 3 minutes, and then set the burfi again.
- The exact time for completion may be different for you based on the type of coconut, pan, the intensity of the flame, etc. Just make sure the entire process is done on medium to medium-low flame.
- And if you are a bounty chocolate lover, you can simply stop cooking the coconut-sugar mixture five minutes after the sugar dissolves. Spread the mixture to desired thickness and let it set in the refrigerator. Then, cut them into desired shapes. Dip in melted chocolate and enjoy.
- Overcooking the burfi will harden and will become dry and crumbly, and your burfi won't set.
- To make this burfi easily and fuss-free, prepare it in a non-stick pan.
Storage suggestions
Since no milk is added to the recipe, this can be kept in an air-tight container at room temperature for up to 1 week. For an extended shelf life, you may store coconut burfi in the refrigerator for up to 2 weeks.
Recipe FAQs
In the USA, I used shredded or dried coconut flakes (sukha nariyal) and had no problems. In India, for all my cooking, I use freshly grated coconut. You can use a fresh, dry, or frozen variety of grated coconut readily available in your local stores.
The juices from the fresh coconut give the barfi that richness, unique taste & texture. So when using dry or desiccated coconut, you can add 2 to 4 tablespoon of heavy cream or milk to the recipe to make the burfis taste more rich and decadent. The addition of heavy cream is optional.
Coconut definitely has huge health benefits. It is rich in copper, iron, and manganese, plus it also helps take care of your bones and immune system but adding sugar doesn't make it healthy. So eating in moderate amounts is recommended. You can also check my recipe for coconut barfi prepared using jaggery, which is healthier, and you can try it if you have sweet cravings during your weight loss plan.
If you remove the burfi mixture too earlier from the pan, the burfi won't set. Put the mixture back in the pan, cook for a few more times, and set it again. Also, if you cook the mixture longer, it becomes dry and crumbly, and you will not be able to set it even in this case. Drizzle milk, cream or water, cook until it becomes soft, and try setting it again.
To make it vegan, use vegan butter (coconut oil). The taste and texture will vary accordingly.
More coconut recipes
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Recipe card
Coconut Burfi - Traditional Indian Sweet | Nariyal Barfi
Equipment
- 1 Pan
- 1 Plate
Ingredients
- 1 to 2 tablespoon Ghee or Brown butter
- 2 cups Grated Coconut (I use freshly grated coconut, check tips)
- 1 cup Sugar
- ¼ teaspoon Cardamom powder (optional)
Instructions
- In a non-stick pan on medium heat, add ghee and tilt to spread evenly on the pan.1 to 2 tablespoon Ghee or Brown butter
- Add 2 cups of coconut and nicely stir it on a medium flame for 2 to 3 minutes.2 cups Grated Coconut
- Now add sugar, and stir continuously on medium-low flame. The sugar will start melting. Stir and cook until the sugar dissolves, and 90 percent of the coconut moisture evaporates, and it slowly starts changing color.1 cup Sugar
- Add cardamom powder, mix well, and switch off the flame.¼ teaspoon Cardamom powder (optional)
- Spread the mixture onto a greased plate or a dish lined with parchment paper and spread it evenly to desired thickness.
- Once it sets yet still warm, cut them into the desired shape. Store it in an air-tight container.
Video
Notes
- This coconut burfi dessert is made without milk.
- I use freshly grated coconut, and the moisture content in this freshly grated coconut or frozen coconut is sufficient to get the perfect burfis. If using dry shredded or desiccated coconut or if you feel the sugar is not melting, then you may have to add ¼ cup of water, milk, or heavy cream to the coconut and saute.
- You can garnish it with chopped almonds, cashews, or pistachios to make it look more festive for Diwali, Ganesh Chaturthi, or Navratri.
- If you want the burfi to be richer, add 1 or 2 tablespoon of heavy cream if desired.
- Switch off the flame faster for a softer burfi.
- Don't panic if you feel that you have removed the mixture too early and it did not set upon cooling. Just put the mixture back in the pan, stir for another 2 to 3 minutes, and then set the burfi again.
- The exact time for completion may be different for you based on the type of coconut, pan, the intensity of the flame, etc. Just make sure the entire process is done on medium to medium-low flame.
- And if you are a bounty chocolate lover, you can simply stop cooking the coconut-sugar mixture five minutes after the sugar dissolves. Spread the mixture to desired thickness and let it set in the refrigerator. Then, cut them into desired shapes. Dip in melted chocolate and enjoy.
- Overcooking the burfi will harden and will become dry and crumbly, and your burfi won't set.
- To make this burfi easily and fuss-free, prepare it in a non-stick pan.
Nutrition
This post for the best coconut barfi, nariyal burfi or fudge was publised in Sept 2021. Updated with stepwise pictures, more details.
Diana Reis
Great no bake dessert and they coconut is so delicious!
Nikki
This is one treat my family is going to go crazy for. Can't wait to make it.
Sara Welch
I love trying any recipe with coconut and this was no exception! Turned out quick, easy and delicious; exactly what I needed to cure my sweet tooth!
Carrie Robinson
So perfect for a coconut lover like myself! And I love that this is a no-bake recipe. 🙂