coconut burfi with condensed milk

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Coconut burfi recipe with step by step photos. This is an easy and tasty recipe of coconut barfi made with condensed milk and desiccated coconut. The coconut burfi had a melt in the mouth soft texture. You can also make coconut ladoos with the same mixture.

Usually at home, for Raksha Bandhan we always make Rice kheer or Vermicelli kheer. this time for a change I made the coconut burfi today and also clicked the pics. These were easy to prepare. I did not have time to grate coconuts, so I have used desiccated coconut (dry coconut flakes).

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Generally Freshly grated coconut makes better coconut burfi. so to still get better tasting barfi, I soaked the desiccated coconut in warm milk for about an hour. The coconut absorbs the milk and the texture does to some extent becomes like fresh coconut. When I prepare chutneys or gravies with desiccated coconut, I grind them in warm water or soak them in warm water for some minutes. I did not want to soak the coconut in water, hence I soaked them in milk.

If using fresh grated coconut, then no need to soak them in milk.

I did not add any dry fruits as we prefer just the coconut in the barfi. But you can add your choice of dry fruits or simply garnish the coconut barfi with dry fruits.

Wishing all who celebrate a happy Raksha Bandhan festival.

How to make coconut burfi

1. Take ¾ cup warm milk in a bowl. Mix 1 heaped cup unsweetened desiccated coconut with the warm milk. Stir well and keep covered for an hour. If using fresh coconut, then no need to soak.

making coconut burfi recipe

2. Heat 2 to 3 tsp ghee in a pan.

making coconut burfi recipe

3. Add the milk soaked coconut and stir well. Saute for 2 to 3 minutes on a low flame.

preparing coconut burfi recipe

4. Now pour ¾ cup condensed milk.

making coconut burfi recipe

5.  stir and mix well.

making coconut burfi recipe

6. Add 1 tbsp sugar and stir. Optional step. You can skip the sugar completely.

making coconut burfi recipe

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

making coconut burfi recipe

8. Stir and continue to cook the coconut burfi mixture.

cook the coconut burfi mixture

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

cook the coconut burfi mixture

10. continue to cook and stir till you see ghee releasing from the sides. Takes about 22 to 25 mins on a low flame.

cook the coconut burfi mixture

Setting coconut burfi

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 burfi recipe mixture

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

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

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14. Serve coconut burfi. they can also be refrigerated and they stay good for 1 to 2 days.

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coconut burfi recipe, coconut barfi recipe, nariyal barfi recipe
Coconut Burfi
4.73 from 18 votes
Easy and tasty coconut burfi recipe made with condensed milk and desiccated coconut. 
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins

Cuisine Indian
Course: Sweets

Servings 3 to 4


  • 1 cup heaped unsweetened desiccated coconut
  • ¾ cup whole milk
  • ¾ cup sweetened condensed milk - i used nestle milkmaid
  • 3 to 4 green cardamoms - crushed to powder in a mortar-pestle
  • ½ teaspoon rose water (optional)
  • 1 tablespoon sugar (optional)
  • 2 to 3 teaspoon ghee (clarified butter)
  • 1 pinch of saffron - crushed or 2 to 3 pinch of saffron powder (optional)
  • 8 to 10 cashews - halved or chopped (optional)



  • Warm the milk first in the microwave or stove top.
  • 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

  • Heat ghee in a pan. Add the milk soaked coconut. Saute on a low flame for 2 to 3 minutes.
  • Now add the condensed milk and stir. Cook on a low flame stirring often.
  • Add sugar if you want. 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 22 to 25 mins on a low flame.
  • Add rose water if using. Stir.

setting coconut burfi

  • Then pour the burfi mixture in a 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 stay good for 1 to 2 days in the refrigerator.

Nutrition Info Approximate values

Calories: 516kcalCarbohydrates: 56gProtein: 10gFat: 29gSaturated Fat: 23gCholesterol: 39mgSodium: 134mgPotassium: 540mgFiber: 5gSugar: 50gVitamin A: 390IUVitamin C: 2.8mgCalcium: 301mgIron: 1.4mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Hi,
    I tried this recipe with fresh coconut but it turned out to be sticky. I want to know if the milk in the recipe is used only to soak the dessicated coconut or should it be used while cooking the burfi with fresh coconut? Thank you.

    1. While making with fresh coconut, milk need not be added. I have mentioned this point in the post. But here I guess the stickiness is not due to the milk but due to the overcooking of sugar. Sprinkling 1 to 3 teaspoons hot water helps to remedy this. I hope this helps.

  2. so grateful for your wonderful recipes. I have tried many, and all have been so good. I am wondering — is there any possible substitute for condensed milk for this and other sweets recipes? Or some way to “condense” milk at home? I don’t like to used the canned commercial products. Thanks.

    1. thanks ujeli. condensed milk can be made at home. this is the method which a reader had shared:

      take 1 litre whole milk, 350 grams sugar, 1 pinch baking soda in a heavy pan. mix well and cook on medium to medium-high flame for 35 min with non-stop stirring. it can be stored 4 to 5 month in the fridge.

      instead of condensed milk you can use khoya or mawa. making khoya at home takes a lot of time. so you can make instant khoya with milk powder. when buying milk powder you can check for any preservatives used or not.

      instant khoya recipe link here –

  3. Can I freeze after making it? Coconut burfi’s life is so short and I need to make it in advance as per my schedule. Plz suggest.

  4. Hi Dassana,

    Thanks for this recipe. I have few questions, if I m using desiccated coconut like grinding, frying n again grinding do I need to soak it in milk again? I am confused when u say fresh coconut, do u mean freshly grated/grinded coconut or do u mean freshly desiccated cocunut? Thanks

    1. mani, i have used desiccated coconut which is store brought. the texture is fine. if you grate coconut from a dry coconut shell, then just pulse the coconut till you get sooji or rava like texture in it. then soak this ground coconut in milk. then proceed with the recipe.

      1. Thanks so much for your quick response. I checked how to desiccate the coconut and did that at home (grind, roast, grind) and used it directly without soaking in milk. The barfi turned out really well, all credit goes to you. Your recipes are sure shot success in cooking and make me feel more like a woman now that i know how to cook:)5 stars

  5. Before I started making this I used to buy bounty chocolate bars for my coconut Confectionery hit. This recipe is so easy and tasty Mars Inc. better watch out.

  6. dear amit dassana I like your app. it is really helpful especially the photos and the correct description. i tried your dhokla and it came out nicely. please continue with your good recepies like this.

  7. I made this burfi but before I set this up into pieces, I checked the test…it feels like too much coconut. Help with some solution

    1. coconut barfi will have the taste of coconut. after making the barfi there is nothing that can be done. at the most you sprinkle with a bit of cocoa powder or so that the cocoa taste is also felt with the coconut. or you can sprinkle some chopped or sliced dry fruits on top of the barfi. another method would be coat the barfi in chocolate, but again here you will need to melt some chocolate with butter and chocolate melting needs some practice and experience.

    1. did you use correct measuring cups & spoons while making the barfi? for sweetness there is no solution. for dryness, you can sprinkle a bit of warm milk on the barfi. hope this helps.

  8. Hi Dassana,
    I didn’t have condensed milk so made this with 3/4 cup milk+3/4 cup sugar instead. It still turned out great. Thanks for this wonderful recipe. And all other wonderful recipes. Tried your pulao too yesterday. Finger licking good!
    As always, God bless you and Amit 🙂

  9. If making with fresh coconut we need to add coconut to 3/4 cup warm milk and sort it in ghee immediately without soaking?

    1. if using fresh coconut, then no need to soak in milk, but you need to saute it in ghee for atleast 2 to 3 minutes on a low flame.

  10. I made your version of coconut barfi exactly to your recipe and it turned out wonderfully! Much better than the shop-bought version. Thank you so much!

  11. Thanks Dassana for the wonderful recipes. Tried making coconut burfi with real coconut today. Somehow the burfi turned out to be orange in color even without saffron. Did I make any mistakes in the steps ? Please let me know……..taste wise it tastes good & can be cut in diamond shape 🙂4 stars

    1. with fresh coconut, the barfi should be white or cream in color. i think the orange color could be due to the condensed milk. if you were able to slice the barfi well and the taste was good, then there is no mistake from your end 🙂

  12. Tastes wonderful! Although I think I should have let it dry a little more before turning off the heat so that it turns harder on drying! I will send you pictures of all the recipes I’ve tried shortly 😀 You have made life very easy for a newly-wed who is cooking for the first time Dassana! Confirmed news – the way to a man’s heart is DEFINITELY through his stomach 😛4 stars

  13. Hello, First of all I love your website, it has given me so many additions for my never ending confusion on “what to cook” 🙂
    Now to this recipe, Can I use milk powder instead of condensed milk?

    1. thanks anuradha for sharing positive feedback on recipes. you can try using milk powder. may be you might need to add some more milk if the mixture becomes too dry.

  14. i had made coconut burfi but it was not set idnt know what went wrong its look like kheer only and i want to know about3/4 my burfi was not sticky

  15. Hey! Looks delicious. I want to try this but I was wondering if I could I use olive oil or butter instead of ghee. What do you think?

    1. Thanks Luna B. don’t use olive oil. it won’t help the barfi to set. with unsalted butter you can give it a try.

  16. Hi. i made dis burfi. it was delicious. thnx for ur recipe. but my burfi was little bit soft. I used fresh grated coconut & 3/4 cup milk also thats y my burfi was little bit soft. or may be i want to cook more means thick mixture more.
    by d way i wil try once again. thnx u so much. hug frm me to u.

    1. Thanks for the feedback rubina. For a few minutes, yoy needed to cook the barfi mixture more. It would have not been soft. Hugs 🙂

  17. i have tried this recipe in diwali. It was yummy.

    Making some more .. But looks like condensed milk was not enough and barfi is not binding well. Any suggestion to make it bind??

    1. i think its not the quantity of condensed milk. perhaps you need to cook more, so that the barfi mixture binds well.

      1. Hi
        I tried this right now and I also have the same problem as Vibs. May be we have taken more quantity of coconut as well as not used the full cream milk. Otherwise everything is fine.
        However I will suggest pl try and mention exact amount of ghee to be used in wt instead of table spoons as we use very small ts and I took only 2.5 only.

        Anyways I will have to wait for the night to actually taste the same, and please wish me good luck.5 stars

        1. thanks masoom for the initial feedback. do let me know how it turned out. actually it becomes very difficult to give both tsp and tbsp measurements. usually i stick to either tsp or tbsp. the quality of ghee also matters. you can add less ghee also.

  18. Hi! Thanks for the recipe. I tried it for Diwali and it turned out super yummy. I made two minor changes to your recipe: I mixed crushed almond pieces with coconut and also used them with saffron to garnish on top; and I added one cup of milk powder to quicken the thickening process.5 stars

    1. thanks for the feedback prachi. your variations are very good and will make for a super yummy coconut barfi 🙂

  19. Very tasty – thank you for the recipe! If you’re like me, and didn’t think it out ahead of time, learn from my foolishness – it turns out that making a triple batch means you’ll have to cook it three times as long. 😛 A long time standing at the stove, but more barfi to share with friends!5 stars

    1. thanks joann. i was smiling i read the three times bit 🙂 but like what you said, it means more barfi to share with friends.

  20. Hi Amit,

    Is it possible to post Rava Ladoo with coconut but without sugar syrup (Sakharecha pak) before Diwali in couple days? Sorry asking little too much but only if easily possible.

  21. Is it possible to skip condense milk instead use regular milk and mawa (Khava or Khoya) if yes then will it change the method of preparation? Thanks

    1. you can use mawa/khoya. no need to add milk since the coconut would have absorbed some milk. heat ghee and saute the coconut for about 2 to 3 mins on a low flame. add crumbled or grated mawa. stir well. then add sugar and cardamom powder. stir and saute till you see the barfi mixture leaving sides of the pan. then layer on a plate or tray. when cooled slice the barfi.

  22. Hi Amit,
    I tried the recipe yesterday. The burfi wasn’t as dry as it should be ,but the taste was really good4 stars

  23. Hi,

    I have sweetened coconut flakes at home. Can I use those? Should I cut down the amount of sweetened condensed milk if I use sweetened flakes?

    Thanks5 stars

    1. you can use sweetened coconut flakes. but in this case, i will suggest unsweetened condensed milk. then you can sugar as per your taste. i won’t suggest reducing the amount of condensed milk as it helps in setting of the barfi.

  24. hi I tried ur various recipes. Its just superb. My hubby just loved it. I like shareone recipe with u. I make condenced milk at home. 1lit whole milk, 350 grm sugar, 1 pinch soda bi caebonate. Take non stick vessel mix all ingd & cook on high flame for 35 min nonstop stirring. it can store 4-5 month refg.4 stars

    1. thanks sheetal for the feedback on the recipes. also thanks for sharing condensed milk recipe. i have saved your recipe on notepad and will try it soon. just curious, what is the purpose of soda bicarbonate.

      1. Dassana,
        it seems baking soda is added to make condensed milk smooth, otherwise it may become mawa (i read it from another website)

  25. Hi D,

    I tried making the barfi today. its still in the cooling mode, however mine barfi batter has also turned kind of sticky…its not dry enough to fall apart – cooked it for almost 25-30 minutes. lets see how it is wen it cools down. It tastes yummy though in the batter form too.

    I’ve used the palak paneer recipe too…n that turned out fabulous!! You are a great cook and a fab teacher too.

    Thank!!4 stars

    1. thanks elizabeth for the feedback as well as your encouraging comments. perhaps cooking for a few more minutes would have got rid of the stickiness. it also depends on the consistency and quality of condensed milk. when the barfi cools down, they solidify a bit. but as you said, just their taste even when not set is good.

  26. Dear Dassana,

    Tried this today, it tastes delicious. In the final step, when the ghee starts to release from the sides, the burfi mix was still very sticky. Is it suppose to be like that or should it be dry or should I have cooked it some more. I cooked it for 25min.

    Thank You

    1. hi samy, the stickiness is not there. the mixture becomes a bit dry. a few more minutes of cooking would have helped.

  27. I have always loved coconut based desserts and I really wanted to make it today but after seeing the mouth-watering pics, I just cannot wait to dig in! Thanks for the step by step photos, it helps in learning the process a lot 🙂 Might make it tomorrow!

      1. i need to know if desi ghee is not available can i use desi butter instead? i have tried this recipe before it was yum

        1. rozina, butter will give a very different taste and i am not sure how the texture will be. though you can still try. if the mixture does not set as barfi, then still you can have it like a halwa. even without setting, the coconut mixture tastes good.