Name: Instant Coconut Burfi
Prep time: 2 min
Cook time: 13 min
Ingredients: 1 1/3 cup desiccated coconut ((fine dry coconut)); 1/2 cup + 1 tsp sweetened condensed milk; 1/4 cup milk; 3 cardamaom pods, finely crushed; 2 tsp ghee ( 1 tsp while cooking + 1 tsp to grease the pan); chopped pistachio for garnish (optional) (add any nuts of your choice)

Jump to Recipe Print Recipe

Coconut Burfi is an Indian style Coconut Fudge made with desiccated coconut and sweetened condensed milk. This is the instant version of the traditional burfi which takes just under 15 minutes to make.

coconut burfi garnished with pistachio and served in a black bowl. On the side are dry coconut, cardamom and pistachio

This soft, melt in the mouth Coconut Burfi is one of the favorite dishes made during Diwali, Holi and Raksha Bandhan.

Coconut Burfi is also called as Nariyal burfi, Kopra Pak, Thengai Burfi and Kobbari Burfi.

You will love this recipe because

this burfi is soft, chewy and delicious

can be made in under 15 minutes

a perfect dessert to share with friend and family during festivals

Ingredients needed to make Instant Coconut Burfi:

ingredients needed to make coconut burfi

Dry Coconut– We are using unsweetened desiccated coconut in this recipe. Make sure it is the fine kind, if not pulse it few times in the blender.

Condensed milk is used for sweetness and to make it creamy

Milk – since we are using dry coocnut, milk helps to make it soft and gives a fresh taste to the burfi.

Cardamom and ghee are added for flavor

Pistachio for garnish and slight crunch

Instructions with step by step pictures:

1 – Heat a pan and add one teaspoon of ghee. Once the ghee melts, spread it around the pan and add the milk, desiccated coconut and sweetened condensed milk.

2 – Mix all the ingredients. For the first five minutes cook on low flame, this will help the coconut absorb the milk better and will keep the burfi moist.

3 – After five minutes, cook on medium flame, stirring often till most of the moisture is absorbed. This will take 7-9 minutes.

4- Add freshly ground cardamom and mix it well.

ghee, milk, coconut and condesned milk cooked in a pan

5 -The mixture should come together and form a big mass. If you like firm burfi, cook for couple more minutes.

6 – Transfer the burfi to a greased pan.

7 – Spread it evenly and add few chopped pistachio or nuts of your choice.

8 – Let it rest in the refrigerator for 1 to 2 hours. Cut them to square and enjoy them.

coconut burfi is cooked and garnished with pistachio

Frequently asked questions-

Can I use fresh coconut? yes fresh grated coconut can be used. Saute the coconut in ghee for couple of minutes ( do not make it brown) and then add milk and condensed milk and follow rest of the recipe.

To make it vegan, you can skip ghee while maiing the burfi. Just add some oil on the greased pan so the burfi doesnt stick to the pan.

What can I substitute condensed milk with ? you can add more milk and sugar. It will take more time to cook and the texture will be slightly different.

Rose water can also be used for flavor.

Nuts are optional.

Few more Instant Indian Desserts –

5 quick and easy Diwali sweets

Instant Kalakand with Ricotta Cheese

Almond Burfi

Coconut Ladoo

If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on Facebook, Pinterest and Instagram.