Coconut Barfi (Nariyal Burfi)
on Aug 25, 2022, Updated Sep 23, 2024
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These coconut barfis are soft to bite, not overly sweet, have a full-on coconut flavor, and requires just 5-6 ingredients? This nariyal barfi is THE barfi to make this festive season.
If you are looking for sweets to make for the upcoming festive season, then you have got to try this coconut barfi this coconut barfi! It has the same authentic halwai-style flavor and texture, and only requires 5-6 ingredients, all of which are easily available!
Sometimes, the struggle with these homemade recipes is that they end up not lasting as long as their store-made counterparts. These barfis however, last 7-10 days if stored in an airtight container and even longer if they are refrigerated.
Quick Walk Through: Coconut Barfi
Coconut Barfi Ingredients Overview
- Desiccated coconut – For the signature coconut flavour. I prefer using desiccated coconut but this recipe also works with fresh grated coconut. Roast the freshly grated coconut on a low flame for a few minutes before using.
- Milk – I recommend using whole/full cream/full fat milk for this recipe for that rich halwai-style taste.
- Cream – Adds to the richness, keeps these barfi’s soft and moist.
- Sugar – For sweetness. You can use condensed milk as an alternative to using milk and sugar together, but I find that this recipe is best for holding together that barfi shape and staying fresh for longer.
- Cardamom Powder – Just a pinch for flavour and fragrance.
- Chopped Pista – To garnish, but I love the crunch they add to the soft barfis and another layer of flavour once again.
- Silver Foil – This is purely for the aesthetics but makes these barfis look super authentic.
How to make Coconut Barfi
Here’s a quick step by step showing you how to make coconut barfi at home:
1. In a kadhai or thick bottomed pan, add milk, cream and sugar and heat on low. Keep stirring till the sugar dissolves completely.
2. Add the desiccated coconut and mix well. Keep stirring occasionally and cook this mixture for approx 20-22 minutes till it thickens and starts to come together into a thick, moist ball.
3. The mixture is ready when it starts to leave the sides of the pan. Add the cardamom powder and mix well.
4. Grease a 8X8 baking tin or tray with parchment paper. If you don’t have parchment paper, grease it well with ghee or oil. This helps ensure the barfi comes out without sticking. Transfer the barfi mixture to the prepared tin or baking sheet.
5. Use a spatula to even out the top and press it down well so that its tightly packed. Set aside to cool for an hour or two. You can also refrigerate it for an hour, but this sets just as well at room temperature.
6. Using the sides of the parchment, lift out the set barfi sheet.
7. If using the silver leaves as garnish, transfer them onto the barfi without touching them (watch the video to see how). Sprinkle with chopped pistachios.
8. Cut the barfi into squares and serve or store!
Frequently Asked Questions
Coconut barfi is an Indian mithai so it’s more of a treat than something healthy. But since this is homemade, you know it’s super fresh and made using only the best ingredients.
Grated coconut, milk, cream, sugar, and spice is all you need to make the most delicious coconut barfis.
I like to store my coconut barfi in an airtight container in the fridge – I find that this makes it stay fresh the longest. I take out the container half an hour before serving to bring the barfis to room temperature.
Barfi not setting is a sign that your mixture is undercooked, you can reheat the mix for a few minutes and set it again. You know the mixture is ready when it’s thick and comes together in a ball.
Desiccated coconut is just grated/flaked coconut that has been dried to remove moisture. I always keep a pack of this at home and it comes in handy not just for making sweets but for curries and as a topping as well. I find that when you want to make a big batch of barfi, it’s easier to get 2 cups of desiccated coconut than to grate a large quantity of fresh coconut yourself. But this is really a matter of personal preference!
Richa’s Top Tips
- You can replace desiccated coconut with fresh coconut if that’s more easily available to you. However fresh coconut contains more moisture than desiccated coconut, so you’ll have to roast it for a few minutes which will slightly increase the cooking time.
- Do not over the coconut and milk mixture as that will harden the barfi and make it really dry.
- Always cook every step of this barfi on a flame to prevent it from burning and/or changing color.
If you haven’t tried making Indian sweets at home, let me tell you: there’s just such a good feeling you get knowing your mithai is all homemade. Ever since I started making sweets at home, I’ve kept the tradition of making them each year – it just makes the festive season feel a lot more special. You need to add this coconut barfi recipe to your to-try list! It’s sooo yum and looks the part too, not to mention being so easy to prepare.
Watch the Recipe Video
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Coconut Barfi
Ingredients
- 2 cups desiccated coconut, see note 1
- ½ cup whole milk
- ½ cup cream
- ⅔ cup sugar
- ¼ teaspoon cardamom powder
- 4-5 edible silver leaves for garnish, optional
- 8-10 pistachios, roughly chopped
Instructions
- Grease a 8X8 baking tin or tray with parchment paper. If you don’t have parchment paper, grease it well with ghee or oil. This helps ensure the barfi comes out without sticking.
- In a kadhai or thick bottomed pan, add milk, cream and sugar and heat on low. Keep stirring till the sugar dissolves completely.
- Add the desiccated coconut and mix well. Keep stirring occasionally and cook this mixture for approx 20-22 minutes till it thickens and starts to come together into a thick, moist ball.
- You know the mixture is ready when it starts to leave the sides of the pan. Add the cardamom powder and mix well.
- Transfer this mixture to the prepared tin or baking sheet. Use a spatula to even out the top and press it down well so that its tightly packed. Set aside to cool for an hour or two. You can also refrigerate it for an hour, but this sets just as well at room temperature.
- If using the silver leaves as garnish, transfer them onto the barfi without touching them (watch the video to see how). Sprinkle with chopped pistachio and then cut the barfi into squares.
Video
Notes
- Sub for desiccated coconut: This recipe also works with freshly grated coconut. Roast the freshly grated coconut on a low flame for a few minutes before using. This helps get rid of any extra moisture but don’t let the coconut brown
- Storage: I like to store my coconut barfi in an airtight container in the fridge – I find that this makes it stay fresh the longest. I take out the container half an hour before serving to bring the barfis to room temperature.
- Barfi not setting: Barfi not setting is a sign that your mixture is undercooked, you can reheat the mix for a few minutes and set it again. You know the mixture is ready when it’s thick and comes together in a ball.
So quick and easy and soooo delicious!
This is my favourite sweet ever. I’ve made these about 2 times and they’ve been great every time. thanks for sharing this recipe
OMG This looks heavenly. Coconut barfi literally is my favorite sweet but I’ve never made it at home and your recipe looks so easy.