Coconut Barfi Recipe : Soft and Creamy Sweet Delight!

Straight from the kitchen chronicles, comes the Coconut Barfi Recipe to celebrate the carnival of festivals. For those who adore sweets, this recipe is not less than a feast. The coconut Barfi is a sibling of traditional Barfi with an extra zest of coconuts. Yet, the basic ingredients like milk and sugar are required in its preparation. The Classic combination of coconuts with the sugared milk is creditable.

Coconut Barfi

  • Author:
  • Recipe Category: Sweets
  • Cuisine: Desserts

Description: Make your festivals special with the coconut Barfi recipe. The merger of condensed milk and coconut is authentic. Make at home and celebrate occasions.

Coconut Barfi Recipe

Coconut Barfi Recipe Ingredients:

  • Coconut – 1 medium sized – 1 cup
  • Whole Milk – ¾ cup
  • Milk Powder – 1 cup
  • Condensed Milk – ¾ cup
  • Cream – ½ cup
  • Cardamom Powder – ½ tbsp.
  • Pistachios – ½ cup (sliced)
  • Almonds – ½ cup (chopped)
  • Cashews – ½ cup (chopped)
  • Saffron Strands / Saffron Powder – ¼ cup
  • Rose Water – ½ tsp.
  • Lime Juice – ¼ tsp.
  • Ghee – 3 tsp.
  • Granulated Sugar – 1 tbsp.

Note: You can also use butter in replacement to ghee.

Coconut Barfi Recipe Steps:


  • Boil the Milk.
  • Desiccate the coconut.
  • Chop the Almonds, Pistachios, and cashews.

Note: You can roast the nuts before using them into the mixture.


  • Take the heavy bottom pan and heat the milk over high flame. Squeeze the lemons or add the lime juice and stir the milk continually for 5 minutes.
  • Mix the desiccate coconut with the warm milk.
  • Stir the mixture well and cover the pan.
  • Allow it to cook for 1 hour.
  • Take the ghee in the non-stick pan and heat it over the high flame. Melt the ghee.
  • Add the coconut soaked in the warm milk to this pan.
  • Sauté the desiccated coconut and let it cook for some time.
  • Add milk powder and mix well. After stirring well add the condensed milk.
  • Sprinkle sugar and the cardamom powder over this mixture.
  • Keep stirring for 12 minutes at intervals to form proper “Khoya”. Take precaution that it does not stick to bottom of pan.
  • After 20 minutes, the mixture should start releasing ghee.
  • At this time, add rose water and stir again.
  • When the dough, i.e. khoya is prepared, turn off the flame and let the mixture rest in the pan till it cools. Once it is cooled, transfer it to the large greased pan and let it rest till it take the room temperature.
  • Season the mixture with the chopped pistachios, almonds, cashews and the saffron strands.
  • Take the rectangular or square-shaped plates, apply oil or grease it gently and insert into the mixture. Cut the diamond shaped pieces of coconut Barfi, each of equal size.

And the sweet Coconut Barfi is ready for a creamy bite. Slice and Serve!

Note: If the coconut is fresh, then you may skip soaking into the warm milk.

Additional Information:

  • Calories: 912 calories
  • Total Time: PT90M
  • Serves: 3
  • Date Published:

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The splendid aroma of coconut Barfi settles your instant urge for a sweet dish. Smells triggers the old memories and life is all about creating memories. The wonderful whiff of fresh coconuts soaked in milk leaves a strong impression on the mind which will last for years.

The soft and creamy texture of the fresh coconut Barfi is like a milky bar. It quickly melts in your mouth as soon as you have it. The color of the Barfi is customizable and depends on the ingredients use. The white or cram color Barfi becomes pink if you add rose water, and can be turned orange if you add saffron strands. You can use food color essence too.

It’s a common notion, that making sweets at home is a tedious task. Indeed,  some Indian sweet recipes do take time, whereas others such as coconut Barfi are quick to prepare with few ingredients on its list. The time reduces when you already have coconut grated and all that is left is to cook with milk.


  • The Coconut Barfi Recipe requires no specific pre-preparation. It takes 1.5 hours to cook.
  • If you have time, then grate the coconuts, instead of using it dry.
  • It remains edible for a week if stored in refrigerated at a particular temperature.
  • If your Barfi becomes too dry, then sprinkle warm milk.
  • Reduce the flame if you think the mixture has become furious.
  • Grate the coconut in such a manner that you shred only the white inner portion discarding the brown layer.


Serve the plate of sweet coconut Barfi, with the combination of beverage and snack. To the garnish the sweet dish, you may sprinkle small pieces of pistachios and other nuts over each piece of Coconut Barfi. Garnish the plate with:

  • Saffron Strands
  • Dry Fruits
  • Chocolate Syrup