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.
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