Coconut Burfi Recipe | Nariyal Barfi | Coconut Barfi | Thengai Burfi with detailed photo and video recipe. A simple and tasty Indian fudge recipe is prepared mainly with grated coconut, sugar, and milk. It is a typical Indian dessert recipe prepared during Diwali, Holi, Raksha Bandhan & Navaratri. It can also be made with condensed milk and desiccated coconut, but this recipe follows the traditional recipe.
I have shared quite a few barfi recipes, but none can replace the coconut burfi recipe with its simplicity and taste. I inherited this recipe from my mother, who used to prepare it frequently during festival seasons to share with friends and family. Back in those days, I would help by grating fresh coconut and watch next to her as she prepared. But things have changed drastically now. No doubt I have taken this recipe from her, but I have extended it further. Desiccated coconut and added warm milk, as compared to freshly grated coconut. Adding warm milk helps to maintain the moisture within the coconut fudge and is an easy alternative to fresh coconut.
The coconut burfi recipe is easy to prepare, and it also offers some helpful tips, suggestions, and recommendations. Firstly, and importantly, I used desiccated coconut, as I did not have access to a fresh one. If you do, I would always recommend using it in the first place. Also, even if you are using a fresh one, you can still use warm milk too. Secondly, I have not added any dry fruits to this recipe and followed the strict traditional recipe. But you can top it with chopped cashews, almonds, and walnuts while shaping it. Lastly, the recipe easily lasts for weeks if stored in a dry air container. Keep it in the refrigerator or a warm, dry place for a longer shelf life.
Finally, do visit my other Indian Sweet Recipes Collection with this post on coconut burfi recipe. It includes recipes like balushahi, instant jalebi, coconut ladoo, besan ladoo, pista badam barfi, kaju katli, badam barfi and gulab jamun. In addition, do visit my other related recipe collection,
About Coconut Burfi
Coconut Burfi is a simple and delicious Indian sweet made with fresh grated coconut and sugar. You can prepare it quickly with just a few ingredients. It does not need any fancy technique or equipment. Most households make it during festivals like Diwali, Navratri, or Raksha Bandhan. People share it with friends and family to celebrate joy and tradition. The recipe is often passed down from grandmothers to mothers to daughters. Each family in South India has its own slight twist or secret ingredient. This makes every version unique while preserving the traditional essence. The result is always a soft, chewy, and aromatic coconut delight.
Though it looks similar to the bounty bar, Coconut Burfi has no chocolate or cocoa. Instead, it celebrates the rich taste of coconut in its purest form. You can also enhance it with cardamom, saffron, or ghee. Some even mix mango pulp, dry fruits, or mawa for creative variations. The base recipe remains easy and forgiving for beginners. It holds its shape well and stays fresh for days. That makes it ideal for gifting or storing after festivals. Kids and adults love its texture and natural sweetness. It’s truly a timeless treat in every Indian kitchen.
Fun fact
Coconut Burfi may look humble, but it carries generations of tradition in every bite. It’s one of the first sweets children learn to make with their parents, often marking their first step into festive cooking.
Chef Pro Tips for Coconut Burfi
Coconut Barfi is a quick, simple, and flavorful Indian sweet. It becomes everyone’s go-to dessert for small pujas to big festivals due to its ease and rich taste.
- Fresh Coconut – Grate fresh coconut for better flavour, texture, and natural sweetness.
- Stir Constantly – Keep stirring while cooking to prevent sticking or browning at the base.
- Sugar Ratio – Maintain a 1:1 ratio of sugar to coconut for ideal sweetness and binding.
- Additional Flavours – Add cardamom or a drop of rose essence for enhanced aroma and taste.
- Texture Test – Drop a bit on a plate. If it firms up in minutes, it’s ready to set and cut.
Video Recipe
Recipe card for Coconut Burfi
Coconut Burfi Recipe | Nariyal Barfi | Thengai Burfi
Ingredients
- 3 cup coconut, grated
- 2 cup sugar
- ½ cup milk
- 2 tbsp cream, optional
- ¼ tsp cardamom powder / elachi powder
Instructions
- firstly, take 3 cup freshly grated coconut into large kadai.
- add 2 cup sugar and ½ cup milk.
- mix well on medium flame until sugar dissolves completely.
- keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)
- now add 2 tbsp cream.
- continue to cook on medium flame stirring continuously.
- the mixture starts to thicken after 20 minutes.
- and after 25 minutes, coconut mixture will start to separate from pan.
- continue to cook until the mixture starts to hold the shape.
- now add ¼ tsp cardamom powder and mix well.
- transfer the prepared dough into a greased plate lined with baking paper.
- set well forming a block.
- allow to set for 10 minute, or till it sets completely yet warm.
- now unmould and cut into pieces.
- finally, serve coconut burfi / nariyal barfi or store in airtight container for a week in refrigerator.
How to Make Coconut Burfi with Step-by-step Photos
- Firstly, take 3 cups of freshly grated coconut into a blender. If using desiccated coconut, soak 2.5 cups of desiccated coconut in ¼ cup of warm milk for 10 minutes.
- Blend to a coarse mixture, removing large pieces.
- Transfer the ground coconut into a large Kadai.
- Add 2 cups of sugar and ½ cup of milk.
- Mix well on medium flame until sugar dissolves completely.
- Keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)
- Now add 2 tbsp cream. Adding cream is optional; however, it makes nariyal burfi richer and creamier.
- Continue to cook on medium flame, stirring continuously.
- The mixture starts to thicken after 20 minutes.
- And after 25 minutes, the coconut mixture will start to separate from the pan.
- Continue to cook until the mixture starts to hold its shape.
- Now add ¼ tsp cardamom powder and mix well.
- Transfer the prepared dough to a greased plate lined with baking paper. Alternatively, prepare balls to prepare coconut ladoo.
- Set well, forming a block.
- Allow it to set for 10 minutes, or until it sets completely, but still warm.
- Now unmould and cut into pieces.
- Finally, serve coconut burfi/nariyal barfi or store it in an airtight container for a week in the refrigerator.
Notes:
- Firstly, use freshly grated coconut for a juicier coconut barfi. However, it can also be prepared with frozen coconut or desiccated coconut.
- Also, adjust the amount of sugar to your preference.
- To make a hard burfi, cook for a longer time, and for a soft burfi, cook for a shorter time.
- Finally, coconut burfi/nariyal barfi can also be garnished with chopped nuts.