Coconut Burfi | Nariyal ki Barfi

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Coconut Burfi (also known as Nariyal ki Barfi in Hindi), is a decadent sweet treat made with condensed milk and delicious coconut. It’s fudge-like consistency is soft so that each bite simply melts in your mouth. Here I share my favorite Coconut Barfi recipe with step-by-step instructions and photos to make this beloved snack or dessert for all of your special occasions!

coconut burfi slices on a white platter with a rakhi in the background.

About Coconut Burfi

Burfi is a popular treat that’s enjoyed as a sweet anytime snack and shared during holidays. A barfi itself is simply a type of soft fudge, and can be made with nearly endless other ingredients to create a wide range of flavors.

Coconut Burfi is by far my favorite kind of barfi. There is just the right balance between the super sweet condensed milk and the not-quite-so-sweet coconut. Plus, the shredded texture of the coconut is divine when combined with the rich creaminess of the fudge!

These have become our new go-to sweet treat recipe for Raksha Bandhan and other festive holidays. We usually make Rice Kheer or Vermicelli Kheer, and now barfi is definitely on our annual must-make list.

After trying and testing several versions, I’ve perfected this coconut burfi recipe so that it’s wonderfully easy to make anytime you are craving something that is sweet, nutty, decadent and delicious.

And just as the flavors of barfi can be tweaked however you like, you also can use whatever type of coconut you have available: Fresh or desiccated (aka dry coconut flakes) both work well.

Keep reading for the full Coconut Burfi or Nariyal ki Barfi recipe that my family loves, with my tried-and-true tips to prepare as a nearly foolproof fudge!

(And pssst – you can also make ladoo with the same mixture as is used in the recipe!)

How to Make Coconut Burfi

Prepare Coconut

1.Soak dry desiccated coconut in milk to get a soft texture without altering the flavor.

To do this, add ¾ cup warm milk (not hot) to a bowl. Then add 1 heaped cup unsweetened desiccated coconut to the warm milk. Stir well and cover for an hour.

Note: If using fresh coconut, then there’s no need to soak. Simply grate the coconut meat and move on to step 2.

milk soaked dry coconut in a bowl.

2. When ready to make the burfi, heat 2 to 3 teaspoon of ghee in a pan.

ghee in a pan.

3. Add the all of the milk soaked coconut and stir to combine with the ghee. Sauté for 2 to 3 minutes on low heat.

coconut milk mixture in pan.

4. Now pour in ¾ cup of sweetened condensed milk.

adding condensed milk to the coconut mixture in pan.

5.  Stir and mix thoroughly.

cooking coconut burfi mixture in pan.

6. If you want a really sweet burfi, stir in 1 tablespoon of sugar. This is optional.

adding sugar to the burfi mixture.

7. Then add ½ teaspoon of green cardamom powder (3 to 4 green cardamoms, crushed to powder in a mortar-pestle).

adding cardamom powder to the mixture.

8. Stir often and continue to cook the mixture.

stirring the nariyal ki barfi mixture with a spatula.

9. The mixture will reduce and lose its moisture. Continue to stir, so that the mixture does not stick to the bottom of the pan.

thickened the coconut burfi mixture in pan.

10. Continue to cook and stir until you see ghee releasing from the sides. This will take about 20 to 25 minutes on low heat.

cooked coconut barfi mixture

Set Coconut Barfi

11. Now add the coconut burfi mixture in a greased thali or tray. Here I used a baking pan and managed to get more than half of the pan covered with the coconut burfi. Spread it evenly with a spatula keeping ½ to 1 inch of height.

coconut barfi mixture pressed into a pan

12. You can sprinkle a pinch of crushed or powdered saffron on top of the burfi. You can also top the coconut barfi with 8 to 10 halved or chopped cashews or raisins.

ground saffron sprinkled on coconut barfi.

13. Once the coconut burfi has cooled completely at room temperature, then slice it into squares or diamond shapes.

sliced coconut barfi kept on top of coconut burfi in round baking tray.

14. Serve Coconut Burfi or Nariyal ki Barfi. They can also be refrigerated and they stay good for 1 to 2 days in the fridge.

coconut burfi slices on a white platter with a rakhi in the bacakground.


Can I soak the desiccated coconut in water?

While technically you can, I recommend against soaking the coconut in water. Coconut will absorb whatever you soak it in, and the milk really helps bring out that fresh, vibrant coconut flavor much more than just water.

What other add-ins can I include in this recipe or use to garnish the coconut burfi?

Feel free to add your choice of dried fruits or chopped nuts to the barfi after you’ve spread the mixture into the pan but before it sets. Use the back of a flat spatula to gently press the goodies into the fudge. Cashews and raisins are tasty toppings you’ll often find in other types of barfi.

How long do homemade coconut burfi last?

Fudge-y burfi will keep well for up to 2 days in a sealed container in the refrigerator.

More Indian Sweets To Try!

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

coconut burfi slices on a white platter with a rakhi in the background.

Coconut Burfi | Nariyal ki Barfi

This Coconut Burfi is a delish, melt in the mouth fudge made with sweetened condensed milk, milk, and desiccated coconut. 

4.77 from 21 votes

Prep Time 1 hr

Cook Time 25 mins

Total Time 1 hr 25 mins


  • Warm the milk first in the microwave or stovetop.

  • In a bowl, take the desiccated coconut and mix warm milk with it.

  • Stir well. Cover and keep aside for 1 hour. If using fresh coconut, then no need to soak in warm milk.

Making coconut burfi

  • Grease a baking tray or steel plate with ghee or a neutral flavored oil.

  • Heat ghee in a pan. Add the milk soaked coconut. Stir to mix and sauté on a low heat for 2 to 3 minutes.

  • Now add the condensed milk and stir to mix the ingredient thoroughly. Cook on a low heat stirring often.

  • Add sugar if you prefer. Then add cardamom powder.

  • Continue to cook and stir. The coconut burfi mixture will thicken slowly.

  • Keep on stirring so that the mixture does not stick to the bottom of the pan.

  • Ghee should start releasing from the sides of the mixture. You will see tiny drops of ghee. Takes about 20 to 25 mins on a low heat.

  • Add rose water if using. Stir again.

Setting coconut burfi

  • Then pour the burfi mixture in the greased tray or thali. Let it cool completely.

  • Sprinkle saffron powder or press some cashews on the top.

  • Slice the burfi and then serve.

  • Coconut burfi can also be refrigerated. It keeps well for 1 to 2 days in the refrigerator.

  • You could use finely grated desiccated coconut or coconut powder. If the coconut shreds are too large, grind them to a semi-fine texture in a mixer-grinder.
  • If using fresh coconut, there is no need to soak it warm milk. 
  • Cook the coconut burfi mixture until it comes together in the pan and you see some ghee releasing from the sides. If the mixture is not cooked properly, the burfi won’t set on cooling.
  • Use any good brand of sweetened condensed milk. 
  • For more servings, you can easily scale up the recipe. 

Nutrition Facts

Coconut Burfi | Nariyal ki Barfi

Amount Per Serving

Calories 404 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 18g113%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 31mg10%

Sodium 99mg4%

Potassium 423mg12%

Carbohydrates 43g14%

Fiber 4g17%

Sugar 38g42%

Protein 8g16%

Vitamin A 228IU5%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.3mg18%

Vitamin B3 (Niacin) 0.3mg2%

Vitamin B6 0.1mg5%

Vitamin B12 1µg17%

Vitamin C 2mg2%

Vitamin D 1µg7%

Vitamin E 0.2mg1%

Vitamin K 2µg2%

Calcium 227mg23%

Vitamin B9 (Folate) 9µg2%

Iron 1mg6%

Magnesium 49mg12%

Phosphorus 254mg25%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Coconut Burfi recipe post from the blog archives first published in August 2014 has been republished and updated on 28 July 2022.

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