November 4, 2015mayurisjikoni
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Moist, soft, delectable fresh coconut barfi that is made from freshly grated coconut, sugar, milk and khoya. A bit of cardamom and saffron is added and a delish sweet is ready. Although, it takes a little longer than the quick barfi version this one is so much more tastier.

In fact, you can enjoy this kopra paak or fresh coconut barfi during festivals, make it as Prasadam (offering), relish it during fasting days like Navratri or Ekadashi. Alternately, make is as an edible gift to give to friends and relatives during Diwali.

A hard nut to crack!

Factually, when one thinks of coconut, the first thing that comes to the mind is the cool healthy coconut water. However, there is so much more to a coconut than just the water or the succulent flesh. In reality, coconut milk, coconut cream, coconut oil, grated coconut, coconut flour, are all used in cooking in many countries.

Right from sweet to savoury dishes, coconut is used to add flavour, creaminess and a bite to any dish. Curries, desserts, cookies, cakes, salads, drinks etc, you name it and coconut is used. For a vegan diet, coconut milk is an excellent choice to replace dairy milk.


As a matter of fact, coconut water is rich in potassium and is considered a natural hydrator. Coconut flour is made from the flesh of the coconut. Furthermore,it can be replaced partially in baked goods to reduce the glycemic index. Coconut oil is used for cooking, for treating certain skin disorders, for preparing beauty products and for luscious hair.

The shell is used to make decorative pieces, used as dishes and bowls and to burn as wood for cooking. Some countries use it for steaming fish and vegetables. The dry husk is used as a natural scrubber to clean utensils,to stuff mattresses, weaved into rope and burnt to ward off mosquitoes.

The dried leaves are commonly used to thatch roofs, make walls along with mud and  brooms.The tree trunk is used to make boats and furniture.

Coconut And Me

Especially love using coconut in my cooking right from curries to cakes. So its not surprising that one of my favourite sweets is copra paak or coconut barfi. I usually make some for Navratri and Diwali. This recipe takes longer than the one using condensed milk but it is so much more tastier and moist.

Some Recipes With Coconut

Spicy Rice, Mango and Coconut Salad, is a healthy, filling and very tasty salad with some tropical flavours. With all the flavourful ingredients mixed together you definitely will not miss a salad dressing.
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Enjoy vegan, gluten free Kue Serabi for breakfast. Delcious with coconut and pandan flavours, relish these pancakes with your favourite topping.
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Haupia is a silky, creamy, delicious and easy to make coconut dessert. Serve it chilled on its own or with some fruit or coulis.
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A mild but delicious curry with slight sweetness from the coconut, tanginess from the yogurt and flavours from the herbs and spices.
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Maharage ya nazi/ kidney beans in coconut milk is a popular Swahili dish which is made from kidney beans, very simple spices, tomatoes and coconut milk. In the Kiswahili language maharage is red kidney beans and nazi is coconut. 
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Coconut Laddoos/Coconut Fudge Balls are easy to make and delicious as dessert or as edible gifts for any festival.
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Pineapple Coconut Virgin Mojito Float is a cooling, thirst quenching,nectarous mocktail made from coconut water, mint, lemon and a homemade pineapple coconut sorbet
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Coconut Chocolate - tastes like Bounty Chocolate but its homemade. Easy to make and makes a delightful gift for any occasion. Or prepare it for festivals to share with friends and family.
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Easy to make, gluten free and vegan Date Coconut Energy Balls make a healthy snack to enjoy any time of the day. Ideal as a lunch box treat, for gifting and for kids parties too.
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Makai Paka/ Corn Coconut Curry is an easy to prepare, tasty and creamy Kenyan style curry in which corn is cooked using coconut milk. Usually, makai paka is enjoyed with mahamri, chappati or rice. Makai is the Kiswahili word for corn.
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Broccoli Coconut Soup is a homemade, creamy, vegan, gluten free, healthy and filling soup. Easy to make, chopped almonds add a crunch to this delicious soup.
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Fresh, aromatic, fragrant, tropical flavoured mango coconut muffins make a wonderful tea time treat or dessert.
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Mahamri is basically like a doughnut but it is flavoured with coconut and cardamom powder. Doughnuts are ring shaped, but Mahamri is usually triangular in shape or sometimes round. Generally mahamri is enjoyed as a breakfast item on its own with tea or coffee or with mbaazi (pronounced as mmmbaaazi). Mbaazi is soaked pigeon peas cooked in coconut milk. 
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Vibibi are gluten free rice pancakes with coconut flavour from the Swahili Cuisine. Enjoy it for breakfast with the traditional kahwa.
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Homemade Bounty Chocolate, so easy to make, absolutely delicious. Maple Syrup and Vanilla flavoured soft moist coconut coated with dark or semi sweet chocolate.
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Ingredients Required For Fresh Coconut Barfi

Fresh Coconut – grated. I have not tried this recipe using frozen fresh grated coconut.
Milk – full fat milk is best. Also some hot milk is required to infuse the saffron.
Ghee – clarified butter. Can use coconut oil if you wish. A little is required to grease the tray.
Sugar – preferably white.
Cardamom Powder – elachi, elaichi. Add according to your taste. I tend to add a bit extra as I love the combination of cardamom and coconut.
Khoya/Mawa – that is solidified milk. Usually it is available in all Indian stores. However, I tend to make my own. Check out the video for the easy recipe here.
Saffron – kesar. This is an optional ingredient. I love to add saffron to most of my Indian Sweets.
Nuts – either pistachios or almonds, cut into slivers. Can use a bit of both if you wish.


Watch How To Prepare Fresh Coconut Barfi


Moist, soft, delectable fresh coconut barfi that is made from freshly grated coconut, sugar, milk and khoya.
5 from 9 votes
Prep Time 10 minutes
Cook Time 20 minutes
Setting Time: 3 hours
Total Time 3 hours 30 minutes
Course Dessert, festival recipe, Indian dessert, Indian Sweet
Cuisine Indian
Servings 12 pieces


  • 1 cup fresh coconut grated
  • 1 cup full fat milk
  • 1 tbsp ghee clarified butter
  • ½ cup sugar
  • ½ tsp cardamom powder
  • generous pinch saffron strands
  • ½ cup grated mawa/khoya
  • 2 tbsp chopped pistachios


  • Take 2 tablespoons of milk from the measured milk and put it in a small container.
  • Heat the milk till its warm. Add the saffron strands to it and leave it on the side till required.
  • Heat ghee in a pan over medium heat.
  • Add the coconut and stir fry for 2 minutes.
  • Add milk and cook the mixture till it becomes thick. Stir frequently so that the coconut does not stick to the bottom of the pan.
  • Add sugar and stir. Reduce the heat and let the mixture cook till it becomes thick. Remember to stir it.
  • Add the grated mawa and stir till it becomes thick. Add the saffron milk and mix well.
  • The mixture should come together and all the liquid should be burnt.
  • Add cardamom powder and mix well.
  • Grease a small tray lightly with ghee.
  • Pour the mixture into the tray. Press it together to the thickness you like and level it out using a spatula or a small glass or steel bowl.
  • Sprinkle the pistachios over it and press it into the barfi gently.
  • Let the barfi set overnight. Cut into squares and serve.
  • You can make small balls if you like.


  • Avoid grating the brown part of the coconut.
  • Make sure the mixture becomes dry otherwise the barfi will not set. Gather the mixture and stick a teaspoon. If it stands without falling then the mixture will set well on cooling.
  • You can make white coconut barfi by omitting saffron.
  • I put the tray in the fridge overnight for the barfi to set as it is quite hot in Mombasa.
Keyword coconut barfi with khoya, fresh coconut barfi, kopra paak

Post updated on 22/10/2021. First published on 04/11/2015

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  • Cindy Gordon

    November 5, 2015 at 3:18 am

    I love coconut, this looks like a great recipe!

  • Nayna Kanabar

    November 5, 2015 at 3:00 pm

    I love the traditional method you have used here.I tend to make with condensed milk.

  • Sowmia pragash

    November 6, 2015 at 4:20 am

    Love the flavor of coconut in a sweet.. This looks yumm

    Sowmia – Sowmia's Galley

  • Jessica Knott

    November 6, 2015 at 5:00 am

    Sounds delish! Just recently did I start to like coconut and now use it everything it seems. I'd love to try this!

  • Herbs Spices and Tradition

    November 9, 2015 at 3:09 pm

    Great description of coconut and nice recipe of coconut burfee, even me i like coconut.

  • Mayuri Patel

    November 10, 2015 at 7:33 pm

    It is a great treat Cindy. I also have another easier one on the blog, using condensed milk.

  • Mayuri Patel

    November 10, 2015 at 7:34 pm

    There is a difference in the taste as I make both.

  • Mayuri Patel

    November 10, 2015 at 7:34 pm

    Thanks Sowmia.

  • Mayuri Patel

    November 10, 2015 at 7:35 pm

    Jessica you could try the one using condensed milk which is on my blog too,as you may find it difficult to get mawa, milk solid.

  • Shobha Keshwani

    October 23, 2021 at 5:51 pm

    5 stars
    Delicious coconut barfi. I love it specially when made in the traditional way. Time consuming but it comes out the best. I really don’t like the barfis made with condensed milk following the easy methods.

  • Shobha Keshwani

    October 23, 2021 at 5:55 pm

    5 stars
    Lovely coconut barfi made in the traditional way. I really love it. It is any day better than the quick one made with condensed milk.

    1. mayurisjikoni

      October 23, 2021 at 7:26 pm

      It sure is Shobha, thank you so much. I always prefer this one.

  • Mina Joshi

    October 25, 2021 at 3:38 am

    5 stars
    I love topra pak when it’s made with fresh coconut and also made the traditional way using mawa. Reminds me of Diwali in Nairobi when my dad used to make topra pak using different colours for ankot and the pink one used to be my favourite.

    1. mayurisjikoni

      October 26, 2021 at 2:52 pm

      Olden times were so different. Remember my mum sitting with a huge kadhai on the jiko and making coconut barfi. When I got married then it use to always come from my foiji’s home.

  • Seema

    October 25, 2021 at 3:29 pm

    5 stars
    This is such a beautiful recipe. First try and got the most heavenly dessert ready. I love it.

    1. mayurisjikoni

      October 26, 2021 at 2:48 pm

      Thank you so much Seema, appreciate the positive feedback.

  • Neha

    October 26, 2021 at 1:45 am

    5 stars
    Coconut barfi is one of our favorite sweets. Easy and tasty!! Yet I haven’t made it for quite a long time. Having read this post, I am inspired to make at the earliest. It is just apt for upcoming festivities.

    1. mayurisjikoni

      October 26, 2021 at 2:47 pm

      Thank you Neha and yes, apt for the upcoming festival. Enjoy:)

  • Preethicuisine

    October 26, 2021 at 8:46 am

    5 stars
    Coconut burfi looks delectable. I love these burfis and they are super addictive. Home made sweets are the best always. Beautifully presented.

    1. mayurisjikoni

      October 26, 2021 at 2:46 pm

      Thank you so much Preethi, this is my all time favourite.

  • Jayashree T.Rao

    October 27, 2021 at 1:51 am

    5 stars
    I make coconut burfi only in the traditional way and it is delicious. It is ideal for the festive season. It’s been long time I have made it, hope to make it soon.

    1. mayurisjikoni

      October 27, 2021 at 1:16 pm

      Yes I agree with Jayashree the traditional way is the best.

  • Archana

    October 28, 2021 at 12:12 am

    5 stars
    I love the big fat pieces of coconut barfi, Mayuri. Also, I like the fact that you add mawa/khoya to the barfi. That will make the barfi absolutely soft and yum.

    1. mayurisjikoni

      October 28, 2021 at 9:34 pm

      Thanks Archana, the pieces as such are not big and fat, just looks like that because of the shot. I love adding khoya as it certainly makes the coconut barfi soft.

  • Priya Vj

    October 30, 2021 at 11:14 pm

    5 stars
    Delicious barfi.. I liked the idea of using khoya in coconut barfi . I normally don’t use milk or khoya but the next time I make i will use your recipe. We are all coconut barfi lovers .

    1. mayurisjikoni

      October 31, 2021 at 6:10 pm

      Thank you so much Priya, both make the barfi soft. It is not like the usual hard barfi we get in the shops.

  • Jigisha Rai

    February 1, 2022 at 11:21 am

    Hey! I was planning to make this, but I just wanted to know how many pieces will this give me?

    1. mayurisjikoni

      February 2, 2022 at 10:09 pm

      Hi Jigisha it will make about 12 pieces, depending on how big or small you cut the pieces.

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