This easy coconut burfi recipe uses condensed milk to add the sweetness to the coconut without altering its authentic taste. You can make single layered white burfi with this recipe, but the pink layer makes the burfi more interesting and fun.
Do you like coconut in desserts? I do. I absolutely love the crunch it adds to any dessert.
When I was little, I used to mix sugar or jaggery with coconut for a quick dessert. That was pure coconut indulgence. Oh, I miss those days now. So every time I talk about desserts that feature coconuts, I get super excited.
This coconut burfi recipe is all about coconuts, and it reminds me of my childhood favorite sweet. The only difference is that I’m going to add condensed milk instead of sugar and jaggery.
This burfi is perfect when you’re too lazy to cook, but gets some serious dessert cravings.
My favorite part of this coconut burfi is the texture and flavor of the lightly toasted coconut.
You might have noticed that this recipe is very similar to the coconut ladoos. Both recipes use the same ingredients – coconut, condensed milk and cardamom. While the ladoos are rolled into balls, these are cut into slices. In fact, if you like coconut ladoos, you must try this coconut burfi.
To make this coconut burfi recipe more interesting, I have made them into two layers. Look at those pink and white layers! Don’t they look pretty? And obviously, I added few drops of food color to get that color. If you don’t want to add any artificial colors, make one layer of white coconut burfi.
How cute are these coconut burfi slices! Now I really want to make these again because pretty desserts always make me happy.
Watch the recipe video below:
More Indian Sweets
- Instant Jalebi
- Boondi ladoo
- Beetroot Halwa
- Mysore Pak
- Chocolate Milk Peda
- Moong Dal Ladoo
- Bread Gulab Jamun
- Chocolate stuffed Coconut Ladoo
- Coconut Ladoo
- Two Ingredient Rava Gulab Jamun
- 3 cups desiccated coconut
- 400g condensed milk
- ¼ tsp ground cardamom (cardamom powder)
- 2-3 tsp melted ghee
- Place a large heavy bottomed pan over low heat. Add coconut and condensed milk. Cook, stirring continuously for 2-3 minutes or until the mixture gets a semisolid consistency. Add cardamom and ghee. Cook again, stirring continuously, for 2-3 minutes or until the mixture starts to leave the sides of the pan. Remove from heat.
- Divide the mixture into two equal parts, and add a few drops of red food color to one half of the mixture. Mix well to get a dark pink hue. Set aside.
- Grease and line a slice pan or a small plastic container with baking or parchment paper. Make sure the paper is overhanging at the sides. Add the pink coconut mixture into the container. Use a spatula to spread the mixture in one single layer. Add the white mixture on top of the pink layer. Use a spatula to spread the white mixture in a single layer. Smooth the top.
- Place the container in the fridge for an hour to set. Once set, cut into desired shapes. Sprinkle with more coconut if you like. Serve.
Join Nish Kitchen on Facebook, Pinterest or Instagram. Watch exclusive recipe videos on YouTube. Don’t forget to check out: